10—White Veal Stock, and Poultry Stock

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, and these should be put into the liquor with the meat.