Making Household Stock, White Stock, And Consomme

Household Stock.--If it is desired to make a stock that may be kept on hand constantly and that may be used as a foundation for various kinds of soups, sauces, and gravies, or as a broth for making casserole dishes, household stock will be found very satisfactory. Such stock made in quantity and kept in a sufficiently cool place may be used for several days before it spoils. Since most of the materials used in this stock cannot be put to any other particularly good use, and since the labor required in making it is slight, this may be regarded as an extremely economical stock.

HOUSEHOLD STOCK

3 qt. cold water 3 lb. meat (trimmings of fresh meat, bones, and tough pieces from roasts, steaks, etc.) 1 medium-sized onion 4 cloves 6 peppercorns Herbs Salt Pepper

Pour the cold water over the meat and bones and put them on the fire to cook. When they come to a boil skim well. Then cover and simmer 4 to 6 hours. Add the onion, cloves, peppercorns, and herbs and cook for another hour. Add salt and pepper to taste. Strain and set aside to cool. Remove the fat.

White Stock.--An especially nice broth having a delicate flavor and generally used for special functions when an attractive meal is being served to a large number of persons is made from veal and fowl and known as white stock. If allowed to remain in a cool place, this stock will solidify, and then it may be used as the basis for a jellied meat dish or salad.

WHITE STOCK

5 lb. veal 1 fowl, 3 or 4 lb. 8 qt. cold water 2 medium-sized onions 2 Tb. butter 2 stalks celery 1 blade mace Salt Pepper

Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter, and add to the stock with the celery and mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and cool. Remove the fat before using.

Consomme.--One of the most delicious of the thin, clear broths is consomme. This is usually served plain, but any material that will not cloud it, such as finely diced vegetables, green peas, tiny pieces of fowl or meat, may, if desired, be added to it before it is served. As a rule, only a very small quantity of such material is used for each serving.

CONSOMME

4 lb. lower round of beef 4 lb. shin of veal 1/4 c. butter 8 qt. cold water 1 small carrot 1 large onion 2 stalks celery 12 peppercorns 5 cloves 4 sprigs parsley Pinch summer savory Pinch thyme 2 bay leaves Salt Pepper

Cut the beef and veal into small pieces. Put the butter and meat into the stock kettle, and stir over the fire until the meat begins to brown. Add the cold water, and let come to the boiling point. Skim carefully and let simmer for 6 hours. Cut the vegetables into small pieces and add to the stock with the spices and herbs. Cook for 1 hour, adding salt and pepper to suit taste. Strain and cool. Remove the fat and clear according to directions previously given.