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The Stock-pot
The Stock-pot is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic meat-based stock of beef, chicken and vegetables boiled down to a glaze then made up with water that acts as a base stock for other recipes. The full recipe is presented here and I hope you enjoy this classic British version of: The Stock-pot.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Makes:
1l
Rating: 
Tags : Sauce RecipesPork RecipesBeef RecipesChicken RecipesFowl RecipesVegetable RecipesBritish Recipes
This is a classic recipe for a Victorian version of The Stock-pot 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. 1.—THE STOCK-POT
Place a well-tinned stock-pot, capable of containing about eight gallons, about ten pounds of leg or shin of beef, and an equal weight of knuckles of veal, cut into pieces; to these add the carcass of an old hen and a knuckle of ham; moisten with two quarts of broth or water; set the stock-pot on the fire to boil down sharply until the liquid has become reduced to a glaze.
The heat must then be slackened by placing ashes upon the fire in order to abate its fierceness, so as to allow the glaze to attain a light-brown colour, without its being burnt and carbonized: if this latter accident happen, it tends considerably to diminish the stomachic qualities and flavour of the stock or
consommé. As soon as the consolidation of the glaze is effected, make up the fire, fill up the stock-pot, and when it boils, skim it thoroughly; after which garnish with six carrots, four onions, three turnips, four leeks, two heads of celery, and an onion in which twelve cloves have been stuck; season with three ounces of salt, and having allowed the stock to continue gently boiling for about five hours, remove the grease from its surface; and then proceed to strain it through a sieve into clean pans for use, as will be directed hereafter.
Modern Redaction
Ingredients:
4.5kg beef leg or shin, cut into pieces
4.5kg knuckles of veal, cut into pieces
1 hen carcass
1 knuckle of ham
2l broth or water
6 carrots, quartered
4 onions, quartered
3 turnips, peeled and quartered
4 leeks, sliced into 3cm lengths
2 heads of celery, halved
1 onion stuck with 12
cloves
60g salt
Method:
Place the beef and veal in a large stockpot (about 40l). Add the hen carcass then pour over the water or stock. Bring to a boil and cook for about 2 hours, stirring often, until the liquid has reduced down to a glaze. Reduce to a low simmer at this point and continue cooking gently (uncovered) until the glaze attains a light brown colour (be careful it dose not burn).
As soon as the glaze is dark enough fill the stock-pot with water and bring to a boil. Skim the surface then add the vegetables and salt. Continue boiling for about five hours to reduce the stock then skim any fat from the surface. Pour the stock through a fine-meshed sieve and store in the refrigerator or freeze until needed.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here
