Economical Stock is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic basic stock made from beef bones, a little beef meat and suet with spices and vegetables that's reduced to a brown glaze then re-constituted with water, reduced once more to a stock and clarified with egg whites and lean beef. The full recipe is presented here and I hope you enjoy this classic British version of: Economical Stock.
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This is a classic recipe for a Victorian version of Economical Stock 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. 5.—ECONOMICAL STOCK
Garnish the bottom of a large stewpan as directed in No. 3, and then, having broken up any bones from cold joints or otherwise, place them in the stewpan also, and proceed in all other respects according to instructions for the preparation of brown gravy. This economical stock may be further improved by clarifying it with one pound of fresh lean beef chopped fine, pounded and mixed with a quart of cold water, and two whites of eggs; the whole to be stirred into the broth, care being taken first to free it from every particle of grease; and after allowing this stock to boil for half and hour beside the fire, it may be strained through a cloth or napkin for use.
Modern Redaction
Ingredients:
4 slices of beef suet, flattened
6 onions, thickly sliced
1kg beef stewing steak, sliced
3kg beef bones, cracked (or use bones after roasting)
water or stock, to cover
3 carrots, quartered
2 heads of celery, halved
1 blade of mace
1 onion, stuck with 8 cloves
12 black peppercorns
3 tbsp salt
450g finely-chopped lean beef
2 egg whites
Method:
Lay the beef suet in the base of a 30l stockpot. Cover with the onions then place the meat and beef bones over the top. Add just enough water (or stock) to cover the surface of the pan's contents then bring to a boil and continue cooking rapidly until the liquid is reduced to a glaze (about 2 hours). Reduce to a slow simmer then continue cooking gently until the glaze becomes very brown (but be careful not to burn).
At this point add enough cold water to fill the pan and bring to a boil. Skim the surface well then add the vegetables, spices and salt. Return to a boil and continue boiling gently for about four hours. Carefully strain the liquid then allow to cool before storing in the refrigerator or freezing for later use.
The stock can be improved by clarifying. When the stock has cooked down for about three and a half hours, pound the lean beef then mix with 1l cold water and the two egg whites. Thoroughly skim the surface of the stock free of any grease then stir in the meat mixture. Return the stock to a boil and cook for a further 30 minutes before straining and either using or storing.
