Beef Stock (Or Brotll)

CUT chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and a little salt. Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve.

Veal Stock (Or Brotll For Soups)

Take a leg of veal and some lean ham, cut them into pieces, put them into a pan with a quart of water, some peeled carrots, turnips, onions, leeks, and celery; draw them down till nearly tender, but of no colour; then add a sufficient quantity of beef stock to cover the ingredients, boil all together one hour, skim it free from fat, and strain it. Some game drawn down with it will make it excellent.

N. B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any height, which will be directed for gravy soups. It frequently happens, likewise, that, if not strictly attended to, it will burn.

Consume, Or The Essence Of Meat

Reduce veal stock to a good consistence, but be careful not to let it colour.

Cullis, Or A Thick Gravy

Take slices of ham, veal, celery, carrots, turnips, onions, leeks, a small bunch of sweet herbs, some allspice, black pepper, mace, a piece of lemon-peel, and two bay leaves; put them into a pan with a quart of water, and draw them down till of a light brown colour, but be careful not to let it burn; then add to it a sufficient quantity of beef stock to cover it. When it boils, skim it very clean from fat, and thicken it with flom; and water, or flour and butter passed. Let it boil gently three quarters of an hour; season it to the palate with cayenne pepper, lemon juice, and salt; strain it through a tamis cloth or sieve, and add a little liquid of colour, which may be made as in the following receipt.

Liquid Of Colour For Sauces, Etc

Put a quarter of a pound of the best brown sugar into a frying pan very clean from grease, and half a gill of water; set it over a gentle fire, stirring it with a wooden spoon till it is thoroughly burnt and of a good bright colour, then add half a pint of water; when it boils skim it and strain it. Put it by for use in a vessel close covered.

Benshamelle

Take white veal, lean ham, turnips, celery, onions cut in pieces, a blade of mace, a little whole white pepper; sweat them down till three parts tender, then add to it with beef stock. Let it boil, skim it clean, and thicken with flour and water, or flour and butter passed; add to it a sufficient quantity of cream to make it quite white. Let it simmer gently half an hour, and strain it through a tarn is cloth.

N. B. Let it be of the thickness of light batter,

How To Make A Passing Of Flour And Butter For Cullis Or Benshamelle

Put fresh butter into a stewpan over a fire, when it is melted add a sufficient quantity of sifted flour to make it into a paste, and mix them together with a whisk over a very slow fire for ten minutes.