Advertisement
Flavouring the Stock
Appears in
Published 1965
Do not let the flavour of vegetables overpower the flavour of the meats used in a meat, poultry or game stock; one flavour must not predominate over another. Onions, shallots, carrots, turnips and celery are the vegetables generally used, but leeks, tomatoes, parsnips and mushrooms may also be used for the darker stocks.
Vegetables are usually diced or left whole for stocks. They must not be allowed to cook too long in the stock, for after a certain time they tend to absorb flavours instead of adding to them. If a large quantity of meat is used and the stock is likely to cook for many hours, the vegetables should not be put in at the beginning of cooking time, or they should be lifted out before the stock has finished cooking. Stock vegetables may be served as a separate vegetable dish on their own, or made into a vegetable purée with a little butter and cream added.