Monday, June 13, 2011


Yes I should of posted this one before....
The Century Cookbook circa 1894

In preparing stock, which is the basis of most soups and meat sauces, it is not necessary to go through the tedious process prescribed by some. It is simply to extract the juices of meats and bones by long and gentle simmering.
A shank or other meat bones, the carcass of a roast turkey or chicken, the trimmings of roast or steaks are all excellent to prepare stock from.
Put in a pot and cover with cold water, add a handful of salt and boil gently for several hours. Do not add any vegetables or spices, as all vegetables lose their freshness and flavor by long continued cooking and the flavor of spice might conflict with the other ingredients of the soup for which the stock is intended. Skim off all scum that may rise and add water from time to time as the stock boils away.
When you are ready to make the soup, take out all the meat and bones and strain the stock through a sieve, a hair one if you have it; the stock is now ready for use unless you want a perfectly clear soup. In that case, after the stock is strained put it back in the pot and stir in one or two beaten eggs; put back on the fire and as it boils up the egg will rise; skim off and strain again and your stock will be clear.
If you have more than you need for immediate use, put aside in a stone or earthen jar, it will keep for several days in a cold place.

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