Economy of Second Stocks or Broths

Economy of Second Stocks or Broths is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic method of making a second stock from the meat and vegetable base left after making a primary stock. The full recipe is presented here and I hope you enjoy this classic British version of: Economy of Second Stocks or Broths.

prep time

20 minutes

cook time

600 minutes

Total Time:

620 minutes

Makes:

1 jar

Rating:

Tags : Sauce Recipes Vegetable Recipes British Recipes

This is a classic recipe for a Victorian version of Economy of Second Stocks or Broths that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 14.—ECONOMY OF SECOND STOCKS OR SAUCES

Whenever any kind of soup or sauce-stock has been strained off, it is an important part of good management that the stock-pot or stewpan should be filled up a second time, with the addition of half the original quantity of vegetables and seasoning; and allowed to boil very gently for about six hours, and then strained off; and, after being freed from grease, boiled down to glaze over a brisk fire. The proper manner for finishing the latter part of this operation is to remove the glaze from the large stewpan when the broth is reduced to be further reduced by gently boiling on the corner of the stove until it presents the appearance of thin treacle; during the operation of boiling down, the stock must be frequently skimmed to remove all impurities as they naturally rise to the surface. When the glaze has attained its proper consistency, let it be strained into a pan and kept in a cool place for use, as will be hereafter indicated.

Note.—Glaze is also made with beef, veal, old hens, or any kinds of game-stocks prepared for that purpose; and it is easily understood that the cost would be compensated by the greater degree of perfection; yet as expense is to be avoided—on ordinary occasions at least—I have preferred giving details for the preparation of the most economical sort of glaze.

Modern Redaction

Ingredients:

remains after making stock in about a 40l pan
1l broth or water
3 carrots, quartered
2 onions, quartered
2 turnips, peeled and quartered
2 leeks, sliced into 3cm lengths
1 head of celery, halved
1 onion stuck with 12 cloves
30g salt

Method:

Once you have strained the original stock return the meat trimmings, bones, vegetables etc to the stewpan or stockpot. Add the broth or water, vegetables and onion stuck with cloves. Stir in the salt then bring to a boil. Reduce to a gentle boil and continue cooking for about six hours.

Strain the liquid into a heat-proof bowl. Allow to settle then skim-off any fat from the surface. Pour into a pan then bring to a boil and continue boiling until reduced to a thick glaze (it should be boiled down to a sixth of the original volume). Pour into a smaller pan and continue simmering gently until reduced to the semblance of thin treacle. During this time skim the stock frequently to remove and scum and impurities from the surface.

Take the glaze off the heat, pour into a small heat-proof bowl then allow to cool before storing in the refrigerator or freezing ready for use.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here