Page:The Boston cooking-school cook book (1910).djvu/154

 White Soup Stock I

3 lbs. knuckle of veal 1 lb. lean beef 3 quarts boiling water 1 onion 6 slices carrot 1 large stalk celery 1/2 teaspoon peppercorns 1/2 bay leaf 2 sprigs thyme 2 cloves French Chef

Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.

White Soup Stock II

4 lbs. knuckle of veal 2 quarts cold water 1 tablespoon salt 1/2 teaspoon peppercorns 1 onion 2 stalks celery Blade of mace

Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear.

White Soup Stock III

The water in which a fowl or chicken is cooked makes White Stock.

Chicken Soup with Wine

3 lb. fowl 2 quarts cold water 2 slices carrot 1 tablespoon salt 1/2 teaspoon peppercorns 1 onion, sliced 2 stalks celery Bit of bay leaf 2 tablespoons Sauterne wine 1 teaspoon beef extract 1 cup cream Salt Pepper

Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring