Soups, stocks, and purées / by Florence B. Jack.

  • Jack, Florence B.
Date:
1902
Catalogue details

Licence: In copyright

Credit: Soups, stocks, and purées / by Florence B. Jack. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Nothing must be added to a stock-pot unless it is quite clean and contains some goodness. Little bits must not be added at odd times, but only when the stock-pot is put on for the day, all other pieces should be saved for the next day’s use. Stock or soups should never be allowed to cool in the saucepan, but should be poured into basins and left uncovered. If stock has to be kept for some time, it should be put into a saucepan and brought to the boil every second day; or every day, if the weather is warm. Stock without any vegetables in it will keep longer than that with vegetables. Too many vegetables must not be used when making stock, and one flavour must not predominate over another. Grease should not be removed from the top of stock until it is about to be used, as a covering of fat helps to preserve it. FIRST STOCK FOR CLEAR AND BROWN SOUPS. Ingredients— 3 lbs. Shin of Beef or 2 lbs. „ and I lb. Knuckle of Veal. 3 qrts. Cold Water. I Carrot. I Turnip. I teaspoonful Mixed Herbs or a sprig of Thyme, Marjoram, and Basil. 2 small Onions. 2 or 3 sticks of Celery or ^ teaspoonful Celery Seed. 2 dozen Peppercorns. 8 Cloves. 1 blade of Mace. 2 Bay Leaves. A few Parsley Stalks. I dessert-spoonful Salt.
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