Stock For White Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup stock base made from veal and ham boiled with onions, celery, carrots, black peppercorns and mace that can be used as a white base for other soups or which can be served as a soup in its own right. The full recipe is presented here and I hope you enjoy this classic British version of: Stock For White Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
STOCK FOR WHITE SOUP.
Though a knuckle of veal is usually preferred for this stock, part of the neck will answer for it very well. Whichever joint be chosen, let it be thoroughly washed, once or twice divided, and laid into a delicately clean soup-pot, or well-tinned large stout iron saucepan, upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices; or, instead of this, on half a pound of Jewish smoked beef, of which we have already spoken, and for which the smoked surface, and all fat, must be carefully carved away.
Dutch or hung beef also will answer the same purpose, but similar precautions must be observed with regard to the smoked portions of either; as they would impart a very unpleasant flavour to any preparation. Should very rich soup be wished for, pour in a pint only of cold water for each pound of meat, but otherwise a pint and a half may be allowed. When the soup has been thoroughly cleared from scum, which should be carefully taken off from the time of its first beginning to boil, throw in an ounce of salt to the gallon (more can be added afterwards if needed), two mild onions, a moderate-sized head of celery, two carrots, a small teaspoonful of whole white pepper, and two blades of mace; and let the soup stew very softly from five to six hours, if the quantity be large : it should simmer until the meat falls from the bones. The skin of a calf's head, a calf's foot, or an old fowl may always be added to this stick with good effect. Strain it into a clean deep pan, and keep it in a cool place till wanted for use.
Lean ham, 1 lb.; veal, 7 lbs; water, 4 to 6 quarts; salt, 1 1/2 oz. (more if needed); onions, 2; celery, 1 head; carrots, 2; peppercorns, 1 teaspoonful; mace, 2 blades : 5 to 6 hours.
Modern Redaction
Ingredients:
4 knuckles of veal or part of a neck of veal, well washed (about 3kg in all)
500g lean ham, thickly sliced (or the same amount of smoked or salt beef)
5l water
30g sea salt
2 onions, peeled
1 small head of celery
2 carrots
1 tsp whole black peppercorns
2 blades of mace
Method:
Arrange the slices of ham or cured beef in the base of a large stock pot. Chop the veal into two or three pieces each and lay these on top of the ham. Pour in the water, bring to a boil and skim the surface clean.
Now add the salt, onions, celery, carrots, black peppercorns and mace. Reduce to a simmer, cover the pot with a tight-fitting lid and allow the stock to stew gently for about 5 hours.
After this time, take the stock off the heat and pass through a fine-meshed sieve lined with muslin. Store in the refrigerator until needed.
