Stock, Medium
INGREDIENTS. 4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each; any bones, trimmings of poultry, or fresh meat, 1/4 lb. of lean bacon or ham, 2 oz. of butter, 2 large onions, each stuck with 3 cloves; 1 turnip, 3 carrots, 1 head of celery, 3 lumps of sugar, 2 oz. of salt, ½ teaspoonful of whole pepper, 1 large blade of mace, 1 bunch of savoury herbs, 4 quarts and 1/21 pint of cold water. AVERAGE COST, 2s. 10d.
Cut up the meat or bacon or ham into pieces of about 3 inches square; rub the butter on the bottom of the stewpan; put in 1/2 pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the par STOCK, TO CLARIFY. becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly.
Remove every particle of scum whilst it is doing, and strain it through a fine hair sieve. This stock is the basis of most of the soups mentioned in this dictionary, and will be found quite strong enough for ordinary purposes. TIME.-5 hours.