Clarifying meat stock

About the dish

The section appears in the soup chapter, after Erken's point-by-point rules for making meat stock. Clear stock (consommé) was the basis for the finer soups, and clarifying with egg white and lean meat was the standard method in the large households of the time.

How to make it

1. 1

   Strain the stock

   Strain the finished stock through a fine sieve. If you do not have a fine sieve, place a thin cloth wrung out in boiling water in a coarser sieve.

2. 2

   Remove the fat

   Preferably let the stock stand undisturbed until the next day; the fat is easiest to remove when it has set. If you do not have time, wring a cloth out in cold water and strain the boiling stock quickly through it — the fat will then not pass through.

3. 3

   Mix the clarification

   Moisten the finely chopped, lean beef with a little cold water. Whisk the meat well together with the egg white, crushed clean eggshell, lemon juice and vinegar, everything well chilled.

4. 4

   Heat while whisking

   Pour the cold, well-skimmed stock over the mixture and bring it to the boiling point while whisking constantly.

5. 5

   Let poach

   Let the stock poach gently for 20 minutes. Lift the pot off, cover it and let stand for 10 minutes.

6. 6

   Strain clear

   Pour the stock through a cloth wrung out in boiling water. The first that runs through is poured back into the cloth, as it is rarely completely clear. The cloth can be tied over an upturned kitchen stool with a stoneware crock underneath.

7. 7

   Last of the fat

   If the stock must be used before it is completely cold, first remove the fat with a spoon. Then place a piece of ice in a clean cloth and draw it over the surface — the rest of the fat sticks to the cloth and is removed with the ice.