How To Make Soup Stocks
Description
This section is from the book "Lowney's Cook Book", by Maria Willett Howard. Also available from Amazon: Lowney's Cook Book.
How To Make Soup Stocks
Bouillon
6 pounds round of beef.
Finely chopped 3 quarts cold water.
1 pound bones, cracked.
2 teaspoons salt.
1 teaspoon finely chopped red or green pepper.
1 small onion stuck with cloves.
6 peppercorns.
2 cloves.
¼ cup sherry.
2 tablespoons butter.
Cover meat and bones with cold water; simmer four hours. Saute vegetables in butter; add to stock with seasonings except sherry. Cook one hour longer, strain, cool, remove fat and clear. Add sherry and serve.
Brown Soup Stock
Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme and omission of the sherry. If the stock is not sufficiently brown, add one teaspoon Kitchen Bouquet for each quart of stock, or one teaspoon of caramelized sugar.
Many prefer browning a portion of the meat before covering with cold water, to give color to the soup.
If this method is employed, use one quart less water.
St. Germain Soup.
6 cups brown stock.
2 tablespoons onion 1 sprig parsley.
3 tablespoons butter.
1 can peas bit of bay leaf salt, pepper, cayenne 3 tablespoons flour.
2 cups milk.
Reserve one fourth cup of peas for garnishing; cook remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five minutes, add peas, and serve with sippets of bread.
White Soup Stock No. 1
1 knuckle veal.
1 onion stuck with 0 cloves.
⅓ cup celery water l fowl.
⅓ cup carrot.
1 tablespoon salt.
Parsley.
Pepper and cayenne.
Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients; simmer one hour; strain; cool; use as needed.
White Soup Stock No. 2
6-pound knuckle of veal 2 pounds chopped veal ¼ cup celery.
4 quarts water.
¼ cup onion.
1 teaspoon peppercorns.
2 teaspoons salt.
Break knuckle in pieces; add chopped veal; cover with water; let stand one hour. Simmer four hours; add vegetables; simmer one hour; add seasonings and strain.
The meat used in this receipt or in White Soup Stock No. 1 may be chopped and used for croquettes, souffles, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable.
Continue to:
My Books
