Clarifying Stocks or Broths is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic method of clarifying cloudy stocks or broths by boiling with a paste of beef, water and egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Clarifying Stocks or Broths.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Clarifying 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. 6.—HOW TO CLARIFY STOCKS OR BROTHS
When from some cause or other your stocks are not bright and clear, as they should be if properly attended to in boiling down to a glaze, or else through insufficient skimming, the evil so produced may be remedied thus:— Chop a pound of lean beef or veal, and then pound it to a very fine smooth pulp with three whites of eggs in a mortar; to this add a quart of cold water; mix the whole in the stewpan of broth to be clarified, due care having been previously taken to remove every particle of grease: let the mixture now be stirred over a brisk fire until it boils, then to be removed to the side, there to continue gently boiling for half an hour; when, if perfectly bright, it must be strained through a cloth or napkin into an earthen pan.
It happens sometimes, that from either the stock being very thick and dull, or more frequently through want of proper attention to the foregoing instructions, the first clarification provides insufficient to clear the stock in a satisfactory manner. This fault will be rectified by the addition of two more whites of egg well whipped in a pint of cold water, which being well mixed in the stock, and allowed to boil for a quarter of an hour longer, will then become bright enough.
Modern Redaction
Ingredients:
450g lean beef or veal
3 egg whites
1l cold water
Method:
If you have made a meat stock and it is not sufficiently clear for later use, it can be saved and clarified by using this chef's trick. Chop the beef or veal very finely then pound to a smooth paste in a mortar. Add the three egg whites, one at a time, and pound until they form a smooth paste with the meat.
Whisk this paste into 1l of cold water then skim the surface of your stock or broth very carefully, ensuring that you have removed all traces of fat from the surface. Whisk the egg and beef mix into the stock and cook over high heat, stirring constantly until the mixture boils. Reduce to a gentle boil and keep cooking for 30 minutes. By this time the stock should be clear and bright and can be strained, cooled and stored for use.
If, however, the stock has not clarified sufficiently, even after following the method above take two more egg whites and whisk them together before beating in 600ml of water. Whisk this mixture into the stock, bring to a boil and cook for 15 minutes longer. By this time the stock should have clarified and brightened and can be strained and stored.
