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2. Consomme (White Stock).
The leg is the most useful part of veal
for this purpose,.
though, for large dinners, there are other pieces
which can also
be used with it. The inside part of The1 leg
is a fleshy
fillet without sinews : this should be taken
out when you
wish to serve a fricandeau, the remainder of
the leg of veal cut
in pieces, with about two pounds of lean ham
; if you have
a fowl that is ton old for any other purpose,
it will add to
the excellence of the broth ; put the whole into
a stew-
pan, with a quart of not too strong beef broth
; set the
stew-pan over a charcoal fire to soak the juice
out of the
meat, which operation should take about n-n hour's
time, and,
of course, is to be regulated by the fire kept
under it ; especial
attention must be paid that it does not burn
; frequently
shake the stew-pan, that the contents may not
stick to
any part of it; when the juice is reduced to
the consistence
of glaze, of a nice rich colour, fill up
the stew-pan with
clear beef broth, and let it boil slowly by the
side of the
fire for three hours ; remove all the fat, and
pass the
consomme through a napkin or fine cloth into
one or two
basins. If the weather is warm, it is better
to divide the
broth, for by keeping. too great a quantity in
one vessel, it
is apt to grow sour before it is cold.
Clear, light stock is a highly important
preparation in
cookery, any failure in which proves fatal to
the whole dinner,
therefore no care or attention should be spared
in order that
it may be had in perfection.
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