Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one head of celery
- one teaspoonful of worcester sauce
- a piece of silver side of fresh beef
- a clove of garlic
- a piece of muslin
- a handful of whole pepper
- a piece of ham
- four carrots
- four turnips
- four leeks
- one root of parsley
- two francs
- salt
Directions
Stock is to a cook wliat the medium or the water is to a painter in oils or in water colours. Without it any cooking is impossible, except roasting and broiling, and that much- to-be-deprecated English method of boiling food in water and salt alone.
The stock-pot is a familiar name to the British cook, and a standard article in cookery books. Pounds of meat and bones, cow-heels and calves5 feet, and what not, are supposed to be required for the making of stock, and economical people naturally shrink from so expensive an item in the household expenditure; therefore it is that soup is looked upon in English households as an expensive luxury, whereas it is a necessity provided cheaply enough, when people understand how to make it.
Stock, properly so called, may be defined generally as a solution in water of the nutritive and sapid elements contained in meat and bones. Salt and spices added to it make it more savoury, and if to this you add the flavour of various vegetables, you have soup.
For the type of all stock making I would take the French pot au feu. A glazed earthen vessel is used in France to make it, and is best ; but it can be made in the iron pots used in this country, or in a tinned copper vessel. The proceeding is this. Put a piece of silver side of fresh beef, 71b. or 81b. weight (tightly bound with string), and the bones sold with it, into a saucepan filled with cold water, so as completely to cover the moat. Put the saucepan by the side of the fire, and let the contents
. ROUND THE TABLE.
become gradually heated. As this takes place a scum will rise upon the surface, and this must be carefully removed as it rises. The clearness of the soup will depend upon all the scum being taken off, and upon the water not boiling until it is all removed. This done; have the following vegetables carefully cleaned and cut up in small pieces, which you put into the saucepan a few at a time — viz., a couple of onions, a clove of garlic (not a whole bulb), three or four carrots, three or four turnips, and three or four leeks (all according to size), one head of celery, one root of parsley and leaves, and a couple of tomatoes, either fresh or dried. Then put in, tied up in a piece of muslin, some thyme, marjoram, a bay leaf, a handful of whole pepper and allspice, some cloves, cin- namon, and mace. The proportions of these things cannot be given ; the flavour of no one of them should predominate ; and to attain this end taste and practice are the only means. You now put in salt quant, sujf., one teaspoonful of Worcester sauce, and two of mushroom catsup, the least bit of burnt onion, or some burnt sugar colouring ; or, better still, a very small quantity of a French compound, called Sue colorant, which is an extract of vegetables, and a most invaluable ingredient to have in the kitchen for colouring soups, gravies, &c., for it imparts flavour as well as colour. I do not know where it can be bought in this country. I got my supply years ago from Paris, where it is cheap enough, a bottle, costing two francs, lasting quite one year. When the jpot au feu, is, so to speak, completed, it must be left to simmer slowly from three to four hours. Then, or before, if, by tasting, the soup is found sufficiently flavo
is warmed and served with, maccaroni, bread sippets, or vegetables, &c., according to the kind of sonp you wish to have.
The meat may be served up with tomato sauce, piquante sauce, gherkin sauce, Soubise sauce, &c., &c., as taste may suggest; the string being of course removed before serving. There are some who will say that such meat has no taste, to whom I would respectfully recommend tasting it before saying so. Others will say that it has no nutritious qualities, and to these I would point out that, if the soup be eaten first and the meat afterwards, quite as much nutriment will be derived from it as if the same piece of meat had been roasted, and assuredly a great deal more than if it had been converted into salt junk, as it is the custom in this country to do with the silver side of beef.
The addition of a piece of ham or bacon to the pot cm feu is a decided improvement ; and an ancient fowl, too tough to be eaten, even when boiled, can do good seiwice therein.
The ham or bacon can also be put in in this wise — long pieces of it must be rolled in a mixture of powdered sweet herbs, spices, pepper and salt, and introduced into inci- sions made in the piece of meat, and passing through and through it. In this case the meat needs to be more carefully tied up.
What remains of the broth should be strained, and will be available for soup for two or three days.
To make any kind of stock the principle is the same as that for the pot au feu. Take, for example, the bones of a sirloin of beef and of a leg of mutton. These, broken into convenient pieces, are put into a saucepan, and then . covered with water, with the addition of vegetables, salt, herbs and spices, as above, but not in a bag, and the