A guide to modern cookery

operation may be completed within eight hours. This stock is mostly used as the liquor for poultry and poëled game, while it may also serve in the preparation of thickened veal stock. Being quite neutral in taste, it lends itself to all purposes, and readily takes up the aroma of the meat with which it may happen to be combined. It is admirably suited to the poaching of quails, and nothing can supplant it in this particular. 10—WHITE VEAL STOCK, AND POULTRY STOCK _Quantities for making Four Quarts._ 8 lbs. of shin of veal, or lean and fresh veal trimmings. 1 or 2 fowls’ carcases, raw if they are handy. 12 oz. of carrots. 6 oz. of onions stuck with a clove. 5½ quarts of cold water. 4 oz. of leeks strung with a stick of celery. 1 faggot, including 1 oz. of parsley, 1 bay leaf, and a small sprig of thyme. _Preparation._—Bone the shins, string the meat, break up the bones as small as possible, and put them in a stewpan with the water. Place on an open fire, allow to boil, skim carefully, and then move to a side of the fire to cook very gently for five hours. At the end of this time put the stock into another stewpan, add the meat and the vegetables, add water, if necessary, to keep the quantity of liquid at five quarts, let it boil, and allow it to cook slowly for another three hours, after which remove all grease from the stock, pass the latter through a fine strainer or a colander, and put it aside until wanted. _Remarks upon White Stock._—One should contrive to make this stock as gelatinous as possible. It is therefore an indispensable measure that the bones be well broken up and cooked for at least eight hours. Veal never yields such clear stock as beef; nevertheless, the consommé obtained from veal should not be turbid. It must, on the contrary, be kept as clear and as white as possible. _Poultry Stock_ is made by adding two old fowls to the above veal stock,