Mrs Beetons Sauces Revisited
Rich Strong Stock
4.55lt (8 pints) Water
1.8kg (4lb) Shin of Beef
1.8kg (4lb) Knuckle of Veal
340g (12oz) Lean Ham
Poultry Trimmings
40g (1˝oz) Salt
3 Small Onions
3 Small Carrots
3 Turnips (These should be omitted in summer)
1 Head Celery
Mushrooms, chopped
1 Tomato
Bunch of Savoury Herbs, not forgetting Parsley
12 White Peppercorns
6 Cloves
3 Small Blades of Mace
Line a large saucepan with the ham cut in thin broad slices, carefully trimmed of any fat.
Cut the beef and veal in pieces about 7.5cm (3 inches) square and place on the ham.
Place on the stove, stirring frequently, until the meat is browned on all sides.
Add the beef and veal bones, poultry trimmings and pour over the water.
Simmer gently, do not allow to boil, skimming frequently until the liquid becomes clear.
Add all of the other ingredients.
Cover and simmer very gently for 5 hours, do not allow to boil.
Strain through a very fine sieve.
Time: 5 hours.
RICH STRONG STOCK
104. INGREDIENTS - 4 lbs. of shin of beef, 4 lbs. of knuckle of veal, 3/4 lb. of good lean ham; any poultry trimmings; 3 small onions, 3 small carrots, 3 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; 1–1/2 oz. of salt, 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 tammy, and it will be fit for use.
Time - 5 hours.
Average cost, 1s. 3d. per quart.
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