Click on the image, above to submit to Pinterest.
Mrs Beeton White Stock
White Stock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic white-coloured stock made from a knuckle of veal, poultry trimmings, ham, vegetables, butter and spices that are slowly simmered until flavoursome. The full recipe is presented here and I hope you enjoy this classic British version of: White Stock.
prep time
20 minutes
cook time
330 minutes
Total Time:
350 minutes
Serves:
8
Rating: 
Tags : Sauce RecipesSpice RecipesFowl RecipesVegetable RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
(To be Used in the Preparation of White Soups.)
107. INGREDIENTS.—4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 1 carrot, 2 onions, 1 head of celery, 12 white peppercorns, 1 oz. of salt, 1 blade of mace, 1 oz. butter, 4 quarts of water.
Mode.—Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.
Time.—5-1/2 hours. Average cost, 9d. per quart.
Note.—When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups.
Modern Redaction
Ingredients:
1.8kg knuckle of veal, meat cut into 5cm cubes
poultry trimmings (optional)
4 slices lean ham
1 carrot
2 onions
1 head of celery
12
white peppercorns
1 tsp salt
1 blade of
mace
30g butter
4.3l water
Method:
Rub the base of a large stockpot with the butter then combine the veal meat, bones, poultry trimmings and ham in its base. Add 300ml water, bring to a simmer and continue cooking until the gravy starts to form. Add the remaining 4l of water with the other ingredients, return to a simmer and cook, uncovered for about 5 hours (do not boil).
Carefully skim and strain the surface of any fat whilst the sauce cooks then pass through a fine-meshed sieve and store in the refrigerator or freezer until needed.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here
