Rich Strong Stock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic clear stock of ham, beef, veal, poultry, vegetables, tomatoes, herbs and celery that's slowly simmered to reduce and intensify the flavours. The full recipe is presented here and I hope you enjoy this classic British version of: Rich Strong 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. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
104. INGREDIENTS.—4 lbs. of shin of beef, 4 lbs. of knuckle of veal, 3/4 lb. of good lean ham; any poultry trimmings; 3 small onions, 3 small carrots, 3 turnips (the latter should be omitted in summer, lest they ferment), 1 head of celery, a few chopped mushrooms, when obtainable; 1 tomato, a bunch of savoury herbs, not forgetting parsley; 1-1/2 oz. of salt, 12 white peppercorns, 6 cloves, 3 small blades of mace, 4 quarts of water.
Mode.—Line a delicately clean stewpan with the ham cut in thin broad slices, carefully trimming off all its rusty fat; cut up the beef and veal in pieces about 3 inches square, and lay them on the ham; set it on the stove, and draw it down, and stir frequently. When the meat is equally browned, put in the beef and veal bones, the poultry trimmings, and pour in the cold water. Skim well, and occasionally add a little cold water, to stop its boiling, until it becomes quite clear; then put in all the other ingredients, and simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Strain through a very fine hair sieve, or tammy, and it will be fit for use.
Time.—5 hours. Average cost, 1s. 3d. per quart.
Modern Redaction
Ingredients:
1.8kg shin of beef (on the bone), meat cut into 7cm cubes
1.8kg knuckle of veal, meat cut into 7cm cubes
340g lean ham, cut into thin, broad, slices (remove any fat)
poultry trimmings and bones
4l water
3 small onions, peeled and quartered
3 small carrots, sliced into thick rounds
3 turnips, thickly sliced
1 head of celery
6 mushrooms, chopped
1 tomato
1 bunch of savoury herbs (should include parsley)
2 tbsp salt
12 white peppercorns
6 cloves
3 small blades of mace
Method:
Use the ham to line a large pan then add the beef and veal meat. Place over medium heat and cook, stirring frequently, until the meat is well browned. Now add the beef and veal bones along with the poultry trimmings then pour over the water.
Continue cooking, skimming the surface and adding a little cold water from time to time to prevent the mixture from boiling, until the liquid becomes almost completely clear. Now add all the remaining ingredients, bring to a simmer and cook gently, covered, for 5 hours (ensure the mixture does not boil, or the stock will discolour). Once cooked, take off the heat then pour through a fine-meshed sieve to remove all the solids.
Use in any recipe calling for a 'strong' or 'well-flavoured' beef stock.
