White Stock
- Four pounds of knuckle of veal, any poultry trimmings or a rabbit
- 4 slices of lean ham
- 3 carrots
- 2 onions
- 1 head of celery
- 12 white peppercorns
- 2 ounces of salt
- 1 blade of mace
- a bunch of herbs
- 1 ounce of butter
- 4 quarts of water.
Four pounds of knuckle of veal, any poultry trimmings or a rabbit, 4 slices of lean ham, 3 carrots, 2 onions, 1 head of celery, 12 white peppercorns, 2 ounces of salt, 1 blade of mace, a bunch of herbs, 1 ounce of butter, 4 quarts of water. Cut up the veal, and put it, with the bones and trimmings of the poultry and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a fine hair sieve, it will be ready for use.
NOTE.-When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey or a fowl has been boiled is an excellent addition to all white stock of soups, and the bird is better boiled in the stock-pot than in water. Bones that have been boiled once for brown stock can be boiled again with fresh vegetables for white.
NOTE.-When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey or a fowl has been boiled is an excellent addition to all white stock of soups, and the bird is better boiled in the stock-pot than in water. Bones that have been boiled once for brown stock can be boiled again with fresh vegetables for white.
Submitted by Sep 21, 2009
15 min
30 min
45 min