3. Let the stock boil once; remove the scum, and draw the saucepan to
the side of the fire to _simmer_ only.
4. When the stock is made pour it at once into a clean basin and leave
it uncovered. Remove the fat from the top next morning.
5. Bread fried in boiling oil or fat, and cut into small squares, should
be served with all thick soups.
To Make Fresh Stock. Time—5 hours.
Order a melt (cost 8d.) from the butcher. After koshering, skin it, and
notch it across several times; add 2 quarts of cold water, 1 carrot, 1
turnip, 1 onion stuffed with whole peppers and cloves, salt, and simmer
about 5 hours. This will make about 3 pints of good stock, and is more
economical than any other soup-meat.
Another way of Making Fresh Stock. Time—5 hours.
2 lbs. shin of beef, 1 turnip, 1 carrot, 1 onion, ½ head celery, 1
teaspoonful salt, ½ teaspoonful pepper, 2 quarts cold water.
Cut the meat into pieces, break up the bones, add the cold water and the
salt. Bring to the boil and skim well. Prepare the vegetables, cut them
into pieces, and add them. Simmer 5 hours. This will make about 3 pints
of good stock.
White Stock.
Same as above, using knuckle of veal and poultry-bones instead of beef.
To Clear Soup. Time—1 hour.