1 lb. shin of beef
1 quart cold water
Two or three vegetables
Cut the meat up into small pieces. Put it in a sauce-pan, and add the water. Allow it to stand for half-an-hour. Then put it on the fire. Let it come to the boil slowly. Simmer for two hours. Strain.
3 lbs. shin of beef
1 lb. bones
3 quarts cold water
2 carrots, 1 turnip
2 stalks of celery
3 onions
3 cloves
Bouquet of herbs
Cut the meat into small pieces. Break the bones. Put three ounces of butter in a sauce-pan. When melted, add to it one-third of the meat and the onions sliced. Stew gently until a rich brown. Put with the rest of the meat, bones, etc., in a sauce-pan. Cover with water. Bring to the boil. Simmer four hours. Strain.
2 lbs. shin of beef
1 lb. knuckle of veal
The carcase and bones of a fowl
3 pints of water
1 carrot
1 onion with a clove stuck in it
1 stick of celery
1 piece of parsley
A small bouquet of herbs
Put the bones at the bottom of a sauce-pan. Place the meat, which should be cut up in small pieces, upon them. Cover with cold water. Leave the sauce-pan uncovered. Bring to the boil very slowly. When it boils throw in a half cup of cold water. (This will cause the scum to rise.) Skim. Bring to the boil again. Throw in a little more cold water. Skim. Bring to the boil. Add the vegetables. Set back on the fire, and allow it to simmer gently for three or four hours.
Strain through a napkin into a bowl and allow it to cool.
If required the soup can be further clarified.
1 lb. shin of beef
1 lb. veal
The bones and carcases of fowls or game
2 quarts of stock
Vegetables
The white of an egg
Cut away all fat from the meat. Chop it up finely. Put the white of an egg in a basin. Add to it the chopped meat. Mix them well together with a silver spoon. Stir in a glass of cold water. Put the meat into a large sauce-pan. Add vegetables, the bones and carcases of birds. Cover with two quarts of good stock. Bring to the boil, stirring occasionally to prevent the meat from sticking to the sauce-pan.
When it boils, set back to simmer gently for three hours. Dip a napkin in hot water, wring it out, and strain the stock through it into a basin.
1 old fowl
1 quart water
1 carrot
1 stick of celery
1 small onion
Put the fowl and vegetables into a stew-pan, adding the bones or carcase of another fowl if possible. Cover with cold water, or weak clear stock. Let it boil up slowly and simmer for three hours. Skim. Pass the stock through a napkin, and set aside to cool.
1 lb. knuckle of veal
Chicken bones or carcases
1 quart of water
Vegetables
1 blade of mace
1 clove
Cut up the veal. Break the bones. Add vegetables and spice. Cover with the water. Bring slowly to the boil. Simmer for two or three hours. Strain.
Economical Stock for thick Soups, Purées, etc.
An excellent although not very clear stock can be made from odds and ends of cooked meat and bones. For this purpose there should be an enamelled pot with a lightly fitting lid, and it should practically be kept in use continually.
Spread the bottom of the pot with butter, or marrow. Pack in pieces of meat, bone, gristle, the carcases of birds, two or three vegetables cut up in small pieces, two cloves, and a bouquet of herbs.
Cover the meat, etc., with cold water. Put on the lid. Heat slowly, and when it boils set back to simmer for four or five hours.
In preparing meat for this stock, look it over carefully; reject any piece which is not perfectly good, also all stuffing, skin, smoked or burnt pieces. A little beef fat can always be retained, but mutton fat should not be used as it is rank in flavour. Scrape the meat off the bones, and break the bones in small pieces.
A slice or two of lean ham, the gravy saved from any kind of roast, a little fresh meat finely chopped will greatly improve this stock.