Catering by a personal chef

Catering by your own Personal Chef

Services Menus Testimonials About Us Prices FAQ
Personal Chef Recipe STOCKS FOR ALL KINDS OF SOUPS. RICH STRONG STOCK. 104.
More Recipes...
Full Recipe List
STOCKS FOR ALL KINDS OF SOUPS. RICH STRONG STOCK. 104.
MEDIUM STOCK.
ECONOMICAL STOCK.
WHITE STOCK.
BROWNING FOR STOCK.
TO CLARIFY STOCK.
ALMOND SOUP.
APPLE SOUP.
ARTICHOKE (JERUSALEM) SOUP.
ASPARAGUS SOUP.
ASPARAGUS SOUP.
BAKED SOUP.
BARLEY SOUP.
BREAD SOUP.
CABBAGE SOUP.
SOUP A LA CANTATRICE.

Personal Chef Recipes - by Mrs Beeton

STOCKS FOR ALL KINDS OF SOUPS. RICH STRONG STOCK. 104.

Ingredients:4 lbs. of shin of beef
4 lbs. of knuckle of veal
3/4 lb. of good lean ham; any poultry trimmings; 3 small onions
3 small carrots
3 turnips (the latter should be omitted in summer
lest they ferment)
1 head of celery
a few chopped mushrooms
when obtainable; 1 tomato
a bunch of savoury herbs
not forgetting parsley; 1-1/2 oz. of salt
12 white peppercorns
6 cloves
3 small blades of mace
4 quarts of water.
Method:Line a delicately clean stewpan with the ham cut in thin broad slices, carefully trimming off all its rusty fat; cut up the beef and veal in pieces about 3 inches square, and lay them on the ham; set it on the stove, and draw it down, and stir frequently. When the meat is equally browned, put in the beef and veal bones, the poultry trimmings, and pour in the cold water. Skim well, and occasionally add a little cold water, to stop its boiling, until it becomes quite clear; then put in all the other ingredients, and simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Strain through a very fine hair sieve, or tammy, and it will be fit for use.
Time: 5 hours.
Notes:
Back to Recipe List

Source: The Book of Household Management Mrs. Isabella Mary Beeton
contact faq sitemap articles consultation recipes links terms
Personal Chef and Catering Services by Cooks At Home