Stock, To Clarify
INGREDIENTS. -The whites of 2 eggs, 1/2 pint of water, 2 quarts of stock.
Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts, take the whites of 2 eggs, carefully separated from the yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking. Place the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again; then draw it from the fire, and let it settle, until the whites of the eggs become separated. Pass through a fine cloth, and the soup should be clear.
Note. The rule is. that all clear soups should be of a light straw-colour, and should not savour too strongly of the meat; and that all white or brown thick soups should have no more consistency than will enable them to adhere slightly to the spoon when hot. All purées should be somewhat thicker.
Stock, White (to be used in the preparation of White Soups). INGREDI- ENTS.-4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 3 carrots, 2 onions, 1 head of celery, 12 white peppercorns, 2 oz. of salt, 1 blade of mace, a bunch of herbs, 1 oz. of butter, 4 quarts of water.
AVERAGE COST, 3s.
Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 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 very fine hair sieve, it will be ready for use.
TIME.-5 hours.
Note.
When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled is an excellent addition to all white stock or soups.
STRAWBERRY JAM.
Stock, Consommé, White (for many Sauces). - Consommé is made precisely in the same manner as white stock, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quantity of water, or double that of the meat. This is a very good foundation for all white sauces. of Stone Cream of Tous les Mois. -INGREDIENTS for dish for 4 or 5 persons. - lb. of preserve, 1 pint of milk, 2 oz. of lump sugar, 1 heaped tablespoonful of tous les mois, 3 drops of essence of cloves, 3 drops almond-flavouring. AVERAGE Cosr, 10d.
Place the preserve at the bottom of a glass dish; put the milk into a lined saucepan, with the sugar, and make it boil. Mix to a smooth batter the tous les mois with a very little cold milk; stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes. When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit.
TIME.-2 minutes.
SEASONABLE at any time.