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Stock, Second

Meat and vegetables boiled a second time with fresh liquor, etc., is "second stock." It may be boiled down again to make glaze or portable soup, which will be of great use, either to enrich soups or sauces, or to improve the appearance of various joints (see GLAZE). If liked, half the original quantity of vegetables and seasoning may be added to the liquor. To make it, boil the stock very gently for five or six hours. Strain it through a hair sieve into an earthenware pan. When it is cold, carefully remove the fat from the top, and pour the gravy off gently, not to disturb the settlings, into a well-tinned saucepan. Keep this uncovered over a brisk fire, skim the liquor when necessary, and boil it quickly till it begins to thicken. Reduce the heat of the fire, and boil the stock gently till it looks like thin treacle. Be very careful that it does not burn, and when it has boiled until a little taken out in a spoon will when cold set into a stiff jelly, strain it into small jars, perfectly dried, to the thickness of an inch and a half, and let it remain in a cool place till wanted. If properly made, it will keep six months. If, after a few days, it does not appear sufficiently hard, put the jar containing it into a large saucepan of boiling water, and keep this water boiling rapidly round it until the glaze has evaporated sufficiently. It must not be put into the saucepan again, as it will be in great danger of burning or of acquiring an unpleasant flavour. Time, two days to make the glaze. STOCK, SUPERIOR CLEAR BROWN, FOR SOUPS AND SAUCES, MADE FROM FRESH MEAT. Take three pounds and a half of the shin of beef or knuckle of veal and a quarter of a pound of lean ham. Cut the meat into pieces the size of an egg, and break the bones into small pieces. Butter the bottom of the stewpan, lay in it the ham, then the veal, and add the bones and any trimmings of meat or poultry that may be at hand. Pour in as much water as will cover the meat. Cover the pan, put it on a brisk fire, and boil its contents quickly, stirring occasionally with a wooden spoon till the bottom of the pan is covered with a thick white glaze. Throw some cinders on the fire to lower the temperature, and let the pan remain on it until the glaze becomes a bright brown colour without being at all burnt. Pour in four quarts of cold stock or water, bring the liquor to the point of boiling, then draw it to the side, and simmer gently, skimming with scrupulous care for two hours if veal is used, and for four hours if beef is used. Strain through a fine sieve into an earthenware pan, and when the stock is cold remove the grease. If flavouring is wanted, a turnip, a carrot, two onions, each with one clove stuck in it, half a leek, a few sticks of celery, a bay-leaf, a bunch of parsley, and a sprig of thyme, may be stewed in the liquor. Add pepper and salt as required; the quantity of salt needed will depend upon the quality of the ham. Probable cost, 3s.