[Illustration: STILTON CHEESE.]
Stilton cheese, or British Parmesan, as it is sometimes called, is
generally preferred to all other cheeses by those whose authority
few will dispute. Those made in May or June are usually served at
Christmas; or, to be in prime order, should be kept from 10 to 12
months, or even longer. An artificial ripeness in Stilton cheese is
sometimes produced by inserting a small piece of decayed Cheshire into
an aperture at the top. From 3 weeks to a month is sufficient time
to ripen the cheese. An additional flavour may also be obtained by
scooping out a piece from the top, and pouring therein port, sherry,
Madeira, or old ale, and letting the cheese absorb these for two or
three weeks. But that cheese is the finest which is ripened without
any artificial aid, is the opinion of those who are judges in these
matters. In serving a Stilton cheese, the top of it should be cut off
to form a lid, and a napkin or piece of white paper, with a frill at
the top, pinned round. When the cheese goes from table, the lid should
be replaced.
STOCKS for all kinds of Soups (Rich Strong Stock).
_Ingredients._—4 lbs. of shin of beef, 4 lbs. of knuckle of veal, ¼ lb.
of good lean ham; any poultry trimmings; 2 oz. of butter; 3 onions, 3
carrots, 2 turnips (the latter should be omitted in summer, lest they
ferment), 1 head of celery, a few chopped mushrooms, when obtainable;
1 tomato, a bunch of savoury herbs, not forgetting parsley; 1½ oz. of
salt, 3 lumps of sugar, 12 white peppercorns, 6 cloves, 3 small blades
of mace, 4 quarts of water. _Mode._—Line a delicately clean stewpan
with the ham cut in thin broad slices, carefully trimming off all its
rusty fat; cut up the beef and veal in pieces about 3 inches square,
and lay them on the ham; set it on the stove, and draw it down, and
stir frequently. When the meat is equally browned, put in the beef and
veal bones, the poultry trimmings, and pour in the cold water. Skim
well, and occasionally add a little cold water, to stop its boiling,
until it becomes quite clear; then put in all the other ingredients,
and simmer very slowly for 5 hours. Do not let it come to a brisk boil,
that the stock be not wasted, and that its colour may be preserved.
Strain through a very fine hair sieve, or cloth, and the stock will be
fit for use. _Time._—5 hours. _Average cost_, 1_s._ 3_d._ per quart.
STOCK, Economical.
_Ingredients._—The liquor in which a joint of meat has been boiled,
say 4 quarts; trimmings of fresh meat or poultry, shank-bones, &c.,
roast-beef bones, any pieces the larder may furnish; vegetables,
spices, and the same seasoning as in the foregoing recipe. _Mode._—Let
all the ingredients simmer gently for 6 hours, taking care to skim
carefully at first. Strain it off, and put by for use. _Time._—6 hours.
_Average cost_, 3_d._ per quart.
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, ¼ 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 a teaspoonful of whole pepper, 1 large blade of mace, 1
bunch of savoury herbs, 4 quarts and ½ pint of cold water. _Mode._—Cut
up the meat and bacon or ham into pieces of about 3 inches square; rub
the butter on the bottom of the stewpan; put in ½ a 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 pan becomes covered with a pale, jelly-like substance, add the
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._—5½
hours. _Average cost_, 9_d._ per quart.
STOCK, To Clarify.
_Ingredients._—The whites of 2 eggs, ½ pint of water, 2 quarts of
stock. _Mode._—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 their 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).
_Ingredients._—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.
butter, 4 quarts of water. _Mode._—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 ½ a 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._—5½ hours. _Average cost_, 9_d._ per
quart.
_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.
STOCK, Consommé or 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.