(With raw meat, etc.)

2 quarts of broth 1 pound of lean beef 1 white of egg Several shells of eggs

The framework and bits of meat of a fowl, roasted without stuffing

Additional seasonings as needed

Make the meat fine in a food chopper; add the white of egg, the shells (washed before breaking the eggs) and the framework of the fowl, broken up (this can be omitted but adds flavor), and pound with a pestle (in a wooden bowl). Remove all fat from the broth. Use a little of the broth to moisten the meat while pounding, then mix in the rest of the broth and set the whole over the fire. Stir constantly while heating the mixture to the boiling point, remove at once to a cooler part of the range and let simmer very slowly, nearly one hour.

Care must be taken to keep the mixture below the boiling point, or the bones of the fowl would make the broth cloudy. Do not continue the cooking longer than one hour. Remove such fat as is present. Tissue paper spread over the surface will take up the most of the fat. Strain through a napkin wrung out of cold water. Lay the napkin over a colander, set in a saucepan, and set a strainer on the napkin to catch the bones, meat, etc.

Clearing Two Quarts of Stock

(With whites and shells of eggs)

2 quarts of broth

3 raw whites of eggs

Shells of eggs

Additional seasoning as needed

Remove all fat from the broth; beat the whites of eggs slightly; add the crushed shells, then, gradually, the broth, also seasonings if required. Set the saucepan over the fire and stir constantly while heating to the boiling point; let boil about five minutes; remove to a cooler part of the range and let stand to settle, then strain as before.

Remarks On Clearing Soup Stock

Soup stock that is to be used for aspic jelly, in which articles are to be molded, needs to be transparent. Chicken and veal broth, cooked at the simmering point and carefully handled, may be used without clarification, but consomme and most mixed broths must be cleared with raw meat or white of egg. If the broth is lacking in flavor, raw meat is preferable to white of egg. Often both articles are used.