The Cook's Oracle; and Housekeeper's Manual Part 41

Stew no longer than the meat is thoroughly done to eat, and you will obtain excellent broth, without depriving the meat of its nutritious succulence: to boil it to rags, as is the common practice, will not enrich your broths, but make them thick and grouty.

The meat,[193-+] when gently stewed for only four or five hours till it is just tender, remains abundantly sapid and nouris.h.i.+ng, and will afford a relis.h.i.+ng and wholesome meal for half a dozen people; or make potted beef (No. 503): or when you have strained off the broth, cover the meat again with water, and let it go on boiling for four hours longer, and make what some cooks call "second stock;" it will produce some very good glaze, or portable soup; see No. 252, and the _Obs._ thereon.

_Beef Gravy._[194-*]--(No. 186.)

Cover the bottom of a stew-pan that is well tinned and quite clean, with a slice of good ham, or lean bacon, four or five pounds of gravy beef cut into half-pound pieces, a carrot, an onion with two cloves stuck in it, and a head of celery; put a pint of broth or water to it, cover it close, and set it over a moderate fire till the water is reduced to as little as will just save the ingredients from burning; then turn it all about, and let it brown slightly and equally all over; then put in three quarts of boiling water;[194-+] when it boils up, skim it carefully, and wipe off with a clean cloth what sticks round the edge and inside of the stew-pan, that your gravy may be delicately clean and clear. Set it by the side of a fire, where it will stew gently (to keep it clear, and that it may not be reduced too much) for about four hours: if it has not boiled too fast, there should be two quarts of good gravy; strain through a silk, or tamis-sieve; take very particular care to skim it well, and set it in a cold place.

_Strong savoury Gravy_ (No. 188), _alias "Brown Sauce," alias_ "GRAND ESPAGNOL."

Take a stew-pan that will hold four quarts, lay a slice or two of ham or bacon (about a quarter of an inch thick) at the bottom (undressed is the best), and two pounds of beef or veal, a carrot, a large onion with four cloves stuck in it, one head of celery, a bundle of parsley, lemon-thyme, and savoury, about as big round as your little finger, when tied close, a few leaves of sweet basil (one bay-leaf, and an eschalot, if you like it), a piece of lemon-peel, and a dozen corns of allspice;[195-*] pour on this half a pint of water, cover it close, and let it simmer gently on a slow fire for half an hour, in which time it will be almost dry; watch it very carefully, and let it catch a nice brown colour; turn the meat, &c. let it brown on all sides; add three pints of boiling water,[195-+] and boil for a couple of hours. It is now rich gravy. To convert it into

_Cullis, or thickened Gravy._--(No. 189.)

To a quart of gravy, put a table-spoonful of thickening (No. 257), or from one to two table-spoonfuls of flour, according to the thickness you wish the gravy to be, into a basin, with a ladleful of the gravy; stir it quick; add the rest by degrees, till it is all well mixed; then pour it back into a stew-pan, and leave it by the side of the fire to simmer for half an hour longer, that the thickening may thoroughly incorporate with the gravy, the stew-pan being only half covered, stirring it every now and then; a sort of sc.u.m will gather on the top, which it is best not to take off till you are ready to strain it through a tamis.[195-++]

Take care it is neither of too pale nor too dark a colour; if it is not thick enough, let it stew longer, till it is reduced to the desired thickness; or add a bit of glaze, or portable soup to it, see No. 252: if it is too thick, you can easily thin it with a spoonful or two of warm broth, or water. When your sauce is done, stir it in the basin you put it into once or twice, while it is cooling.

_Veal Broth._--(No. 191.)

A knuckle of veal is best; manage it as directed in the receipt for beef broth (No. 185), only take care not to let it catch any colour, as this and the following and richer preparation of veal, are chiefly used for white soups, sauces, &c.

To make white sauce, see No. 364*.

_Veal Gravy._--(No. 192.)

About three pounds of the nut of the leg of veal, cut into half-pound slices, with a quarter of a pound of ham in small dice; proceed as directed for the beef gravy (No. 186), but watch the time of putting in the water; if this is poured in too soon, the gravy will not have its true flavour, if it be let alone till the meat sticks too much to the pan, it will catch too brown a colour.

_Knuckle of Veal, or s.h.i.+n or Leg of Beef, Soup._--(No. 193.)

A knuckle of veal of six pounds weight will make a large tureen of excellent soup, and is thus easily prepared: cut half a pound of bacon into slices about half an inch thick, lay it at the bottom of a soup-kettle, or deep stew-pan, and on this place the knuckle of veal, having first chopped the bone in two or three places; furnish it with two carrots, two turnips, a head of celery, two large onions, with two or three cloves stuck in one of them, a dozen corns of black, and the same of Jamaica pepper, and a good bundle of lemon-thyme, winter savoury, and parsley. Just cover the meat with cold water, and set it over a quick fire till it boils; having skimmed it well, remove your soup-kettle to the side of the fire; let it stew very gently till it is quite tender, _i. e._ about four hours; then take out the bacon and veal, strain the soup, and set it by in a cool place till you want it, when you must take off the fat from the surface of your liquor, and decant it (keeping back the settlings at the bottom) into a clean pan.

If you like a thickened soup, put three table-spoonfuls of the fat you have taken off the soup into a small stew-pan, and mix it with four table-spoonfuls of flour, pour a ladleful of soup to it, and mix it with the rest by degrees, and boil it up till it is smooth.

Cut the meat and gristle of the knuckle and the bacon into mouthfuls, and put them into the soup, and let them get warm.

_Obs._ You may make this more savoury by adding catchup (No. 439), &c.

s.h.i.+n of beef may be dressed in the same way; see Knuckle of Veal stewed with Rice (No. 523).

_Mutton Broth._--(No. 194.)

Take two pounds of scrag of mutton; to take the blood out, put it into a stew-pan, and cover it with cold water; when the water becomes milk-warm, pour it off; then put it in four or five pints of water, with a tea-spoonful of salt, a table-spoonful of best grits, and an onion; set it on a slow fire, and when you have taken all the sc.u.m off, put in two or three turnips; let it simmer very slowly for two hours, and strain it through a clean sieve.

This usual method of making mutton broth with the scrag, is by no means the most economical method of obtaining it; for which see Nos. 490 and 564.

_Obs._ You may thicken broth by boiling with it a little oatmeal, rice, Scotch or pearl barley; when you make it for a sick person, read the _Obs._ on Broths, &c. in the last page of the 7th chapter of the Rudiments of Cookery, and No. 564.

_Mock Mutton Broth, without Meat, in five minutes._--(No. 195.)

Boil a few leaves of parsley with two tea-spoonfuls of mushroom catchup, in three-quarters of a pint of very thin gruel[197-*] (No. 572). Season with a little salt.

_Obs._ This is improved by a few drops of eschalot wine (No. 402), and the same of essence of sweet herbs (No. 419). See also Portable Soup (No. 252).

_The Queen's Morning "Bouillon de Sante_,"--(No. 196.)

Sir Kenelm Digby, in his "_Closet of Cookery_," p. 149, London, 1669, informs us, was made with "a brawny hen, or young c.o.c.k, a handful of parsley, one sprig of thyme, three of spearmint, a little balm, half a great onion, a little pepper and salt, and a clove, with as much water as will cover them; and this boiled to less than a pint for one good porringerful."

_Ox-heel Jelly._--(No. 198.)

Slit them in two, and take away the fat between the claws. The proportion of water to each heel is about a quart: let it simmer gently for eight hours (keeping it clean skimmed); it will make a pint and a half of strong jelly, which is frequently used to make calves' feet jelly (No. 481), or to add to mock turtle and other soups. See No. 240*.

This jelly evaporated, as directed in No. 252, will give about three ounces and a half of strong glaze. An unboiled heel costs one s.h.i.+lling and threepence: so this glaze, which is very inferior in flavour to No.

252, is quite as expensive as that is.

N.B. To dress the heels, see No. 18.

_Obs._ Get a heel that has only been scalded, not one of those usually sold at the tripe-shops, which have been boiled till almost all the gelatine is extracted.

_Clear Gravy Soups._--(No. 200.)

Cut half a pound of ham into slices, and lay them at the bottom of a large stew-pan or stock-pot, with two or three pounds of lean beef, and as much veal; break the bones, and lay them on the meat; take off the outer skin of two large onions and two turnips; wash, clean, and cut into pieces a couple of large carrots, and two heads of celery; and put in three cloves and a large blade of mace. Cover the stew-pan close, and set it over a smart fire. When the meat begins to stick to the bottom of the stew-pan, turn it; and when there is a nice brown glaze at the bottom of the stew-pan, cover the meat with hot water: watch it, and when it is coming to boil put in half a pint of cold water; take off the sc.u.m; then put in half a pint more cold water, and skim it again, and continue to do so till no more sc.u.m rises. Now set it on one side of the fire to boil gently for about four hours; strain it through a clean tamis or napkin (do not squeeze it, or the soup will be thick) into a clean stone pan; let it remain till it is cold, and then remove all the fat. When you decant it, be careful not to disturb the settlings at the bottom of the pan.

The broth should be of a fine amber colour, and as clear as rock water.

If it is not quite so bright as you wish it, put it into a stew-pan; break two whites and sh.e.l.ls of eggs into a basin; beat them well together; put them into the soup: set it on a quick fire, and stir it with a whisk till it boils; then set it on one side of the fire to settle for ten minutes; run it through a fine napkin into a basin, and it is ready.

However, if your broth is carefully skimmed, &c. according to the directions above given, it will be clear enough without clarifying; which process impairs the flavour of it in a higher proportion than it improves its appearance.

_Obs._--This is the basis of almost all gravy soups, which are called by the name of the vegetables that are put into them.

Carrots, turnips, onions, celery, and a few leaves of chervil, make what is called spring soup, or soup sante; to this a pint of green pease, or asparagus pease, or French beans cut into pieces, or a cabbage lettuce, are an improvement.

With rice or Scotch barley, with macaroni or vermicelli, or celery, cut into lengths, it will be the soup usually called by those names.

Or turnips scooped round, or young onions, will give you a clear turnip or onion soup; and all these vegetables mixed together, soup GRESSI.

The gravy for all these soups may be produced _extempore_ with No. 252.

The roots and vegetables you use must be boiled first, or they will impregnate the soup with too strong a flavour.