Second Stock.
Take any scraps of cooked or uncooked meat; any bones, cooked or uncooked, to make second stock. Allow one pint of water to every pound of meat and bones, and vegetables in the same proportion as for first stock. The bones should be broken up. Boil gently until all the virtue is extracted from the meat, bones, and vegetables. The contents of the stockpot should be emptied into a pan every night, and the stock strained from the meat, bones, and vegetables. These should be looked over, and the bones, meat, &c., which are of no further use removed; the remainder should be set aside to use with fresh stock material. Bones may be boiled for a very long time before the gelatine will be perfectly extracted.
Second stock, when cold, should be a stiff jelly, in consequence of the gelatine contained in the bones.
White Stock from Bones uncooked.
- Ingredients—4 lb. of uncooked bones, with a ham-bone, if possible, amongst them.
- 5 pints of water.
- 2 carrots.
- 2 turnips.
- 1 large onion.
- Half a head of celery.
- 1 sprig of parsley.
- Thyme, marjoram, and a bay leaf.
- 1 blade of mace.
Method.—Break up the bones and put them with the vegetables, sliced, into a stockpot with the water; boil gently for five hours, adding pepper and salt to taste. Then strain into a clean pan.
Clear Soup.
- Ingredients—2 quarts of first stock.
- ¾ lb. of gravy beef.
- The white and shell of one egg.