A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label fresh stock. Show all posts
Showing posts with label fresh stock. Show all posts

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


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.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen