1. Stock for Clear Soup. First Lesson

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Cut two pounds of knuckle or scrag of veal into small pieces, place them in the iron pot or stewpan, with two ounces of salt butter or dripping, two ounces of lean bacon cut small, three teaspoonfuls of salt, half a spoonful of pepper, a gill of water, three middle-sized, or six ounces of, onions sliced. Put on the fire; when boiling, stir round with a spoon for about ten minutes, or until it forms a whitish thick gravy at the bottom, or gets rather dry, then add five pints of hot or cold water; when boiling, let it simmer gently for three quarters of an hour, skim it well, pass it through a sieve, and it will be found clear and ready for use for the following soups. Only one third of this quantity need be made. In case bacon or ham cannot be obtained, use half a pound more meat and a little more salt.

The meat not being overstewed, will be found excellent eaten plain, or with parsley and butter, or any sauce.