Practical Cook Book

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: THE PEACT1CAL COOK BOOK. CHAPTER I. STOCK FOR SOUPS AND GRAVIES. Although most Cook Books give numerous receipts for Stock, I think the following quite sufficient for all kinds of soups and gravies. The seasoning to be added, when used, will make all the variety necessary, and may be varied indefinitely...
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: THE PEACT1CAL COOK BOOK. CHAPTER I. STOCK FOR SOUPS AND GRAVIES. Although most Cook Books give numerous receipts for Stock, I think the following quite sufficient for all kinds of soups and gravies. The seasoning to be added, when used, will make all the variety necessary, and may be varied indefinitely according to the taste of the person using it. In making any kind of stock for soups and gravies, great care must be taken not to let it burn, as the least foreign flavour will render it unfit for soups and gravies that are made plain. BROWN STOCK FOR SOUPS AND GRAVIES. To make brown stock, rub one table-spoonful of butter all over the bottom of a large stew-pan; cover the bottom with two onions, peeled and cut into thin slices; lay two thin slices of ham over the slices of onion; place the stew-pan over a brisk fire, cover it close, and let the contents stew until they become brown, then shake the pan, stir up the onions and ham?keeping the pan over the fire, and being very careful not to let its contents burn. When the contents are well browned all over, pour in one pint of water?a spoonful at a time; then add one shin of beef, ?say fifteen or sixteen pounds, ?cut into small pieces; cover the pan again, let the beef steam through, then pour over it six quarts of water, a little at a time, let it boil four hours, remove the bones, take out a little of the stock, set it away to cool, and if it is a stiff jelly, and has a good colour, it is done. If it does not become a stiff jelly, take off the cover of the pan, and let it continue to boil another hour. From the above preparation there should be produced two quarts, at least, of good stock. When it is made, strain it through a colander, and set it away to cool. On the next morning, remove all the fat from it.