To Clarify Stock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of clarifying stocks (especially meat stocks) with egg whites and water. The full recipe is presented here and I hope you enjoy this classic British version of: To Clarify Stock.
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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.
Original Recipe
TO CLARIFY STOCK.
109. INGREDIENTS.—The whites of 2 eggs, 1/2 pint of water, 2 quarts of stock.
Mode.—Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts, take the whites of 2 eggs, carefully separated from their yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking. Place the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again; then draw it from the fire, and let it settle, until the whites of the eggs become separated. Pass through a fine cloth, and the soup should be clear.
Note.—The rule is, that all clear soups should be of a light straw colour, and should not savour too strongly of the meat; and that all white or brown thick soups should have no more consistency than will enable them to adhere slightly to the spoon when hot. All puróes should be somewhat thicker.
Modern Redaction
Ingredients:
2 egg whites
300ml water
Method:
The amounts here are intended for the clarification of soups, stocks or jellies if they are clouded or if they need to be clarified after being made. The quantities given here are intended for the clarification of 2l of liquid.
Take the egg whites (make certain they are not contaminated with yolks) and whisk well to combine with the water. Gradually add the 2l of the stock, soup or jelly (this should be boiling), whisking constantly. Pour back into the soup pot and return to the hot. Bring almost to a boil then take off the fire. Set aside to settle, until the egg whites separate from the stock. Strain through a fine-meshed sieve lined with muslin or cheesecloth.
