Tag Archive for 'stock'

A Hole In The Osmazome* Layer [Updated with results]

A Hole In The Osmazome* Layer [Updated with results]

26-Jun, Saturday, 9:08 a.m. Good morning! I have just completed what I consider Stage One of Portable Soup, which took twelve hours (largely unattended simmering…okay, you caught me, I slept through most of it). This recipe has intrigued me for months, since it aims to help the cook produce highly condensed soup that can be diluted and used later–sort of a proto-bouillon. Stage one was very reminiscent of making stock, except for the overnight simmering instead of five hours.

A huge pile of meat scrap, veggies, herbs, and spices.

Twelve Hours Later, Broth Forms

The leftovers with all the goodness simmered out.

The result was a golden, slightly viscous liquid that was very similar to the stocks I’ve been making. My next step is to let it sit in the fridge for 4-6 hours until the fat settles out, and then back to boiling. I’ll let you know how it’s going.

27-Jun, Sunday, 12:16 p.m.

Well, after many hours of soup-reducing toil, we have results. Are they the proper results? I am unsure.

Stage Two commenced Saturday afternoon after I entered the original post above. I removed my large pot of strained broth from the refrigerator and skimmed off much of the still-liquidy fat that had risen to the top. Then I started to boil. And boil, and boil, and BOIL. Beeton’s called for eight hours of boiling, which I thought sounded a little excessive (which, admittedly, is keeping with the spirit of this entire weekend’s work) so I kept an eye on things.

The broth had boiled down about as low as I felt comfortable letting it go over open heat in about two hours, and the reduction was maybe one-sixth of the size it had started at in my large stockpot.

Condensed stock. You can see how the fat is already separating out moments after taking it off the hob.

The broth at this point smelled rich and delicious, and looked like fresh espresso. My sister was over and we joked that it was so concentrated if you drank the glass you would instantly gain 600 pounds. I set it aside overnight covered so it could do its final settle and fat separation.

Cold Goo Almost Ready for Stage Three

This morning I was greeted by a stewpot full of goo: Stage Three. I carefully peeled off the thin layer of fat and transferred the goo into the bowl I would be using as a makeshift double boiler. A double boiler is something else I have not bothered to invest in. What do you think, worth it?

You Encounter a Gelatinous Cube!

After two hours of double boiler action, the soup seemed reduced down enough to maybe harden into cakes. Maybe? I was unsure.

Beeton’s suggests using them in walnut-sized chunks, so I decided to just form the like that in the first place, in this handy ice cube tray that I never use. After they cool I will pop them out and let them dry out for a while “on a flannel.” These directions are all so nebulous it makes me tear my hair.

7 Cubes that We Pray Can Be Extricated

Aren’t they lovely, though? They look like lacquer or something.

Here is Beeton’s original recipe that so far I am using with very few modifications, if any that I have modified in stages two and three:


180. INGREDIENTS – 2 knuckles of veal, 3 shins of beef, 1 large faggot of herbs, 2 bay-leaves, 2 heads of celery, 3 onions, 3 carrots, 2 blades of mace, 6 cloves, a teaspoonful of salt, sufficient water to cover all the ingredients.

Mode.—Take the marrow from the bones; put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags; strain it off, and put it in a very cool place; take off all the fat, reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn; boil it fast and uncovered for 8 hours [two hours seemed like enough], and keep it stirred. Put it into a deep dish, and set it by for a day. Have ready a stewpan of boiling water, place the dish in it, and keep it boiling; stir occasionally, and when the soup is thick and ropy, it is done [again, another two hours]. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins; when cold, turn them out on a flannel to dry. Keep them from the air in tin canisters.

Average cost of this quantity, 16s.

Note.—Soup can be made in 5 minutes with this, by dissolving a small piece, about the size of a walnut, in a pint of warm water, and simmering for 2 minutes. Vermicelli, macaroni, or other Italian pastes, may be added.

* From Beeton’s, in the preface to the soup chapter:

100. OSMAZOME is soluble even when cold, and is that part of the meat which gives flavour and perfume to the stock. The flesh of old animals contains more osmazome than that of young ones. Brown meats contain more than white, and the former make the stock more fragrant. By roasting meat, the osmazome appears to acquire higher properties; so, by putting the remains of roast meats into your stock-pot, you obtain a better flavour.

Taking Stock of The Situation

Taking Stock of The Situation

Recently I decided to hit the stock section of the BOHM hard. REALLY hard. I should note that Kerewin has already done a pretty deep dive into Beeton stock, but I have approached it from a slightly different angle, I promise.

One thing that interests me about Beeton’s is that in Isabella’s frenzy to cram recipes in and crank her serial out, she often included recipes that were nearly identical for modern purposes. We are used to cookbooks that provide a good deal of variety as far as ingredients go. In general English-language cookbooks I have encountered, I expect to find Mexican-style food, dishes with Chinese, Thai, or Japanese influences, European dishes like pastas or roasts, and more. In the BOHM, however, one will find variety in the form of the dishes’ cost.

In the preface Beeton declares:

In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable.

This leads me to conclude that when the book was compiled, costs were fairly stable. There were no giant savings warehouses, no bargain grocery outlets, and no high-end organic grocery where angels polish each leaf of lettuce and fairies water every plant with unicorn tears. Everything was organic, because modern pesticides and factory farming techniques had not yet been invented [Edit: see the Under Gardener's excellent comment on this post for the real scoop on pesticides. I happily stand corrected.]. There was one thing that we had in common with the Victorians: they had access to foods from a variety of climates and seasons. For instance, I knew Victorians enjoyed the pineapple as a symbol of hospitality and as an artistic motif, but I assumed it was something grown in the hothouses of the rich or brought from hot climates on occasion. I was very surprised to see Beeton casually refer to pineapples as being “cheap and plentiful” when in season.

But back to stock. The BOHM features three kinds of basic stock: Rich Strong, Medium, and Economical. The ingredients vary, of course, which is what accounts for the price difference. A casual glance at the rich and medium stocks tell me that they are not that different, price and ingredients wise, and yet the rich stock is 1s., 3d., and medium stock is only 9d.

Okay, I hear you asking, what does this even mean? It’s hard to say. There are lots of reasons it is very difficult to compare modern spending power to hundred or two hundred years ago. This is very rough, but using the retail price index, we can say that the cost of the rich stock ingredients is about £4.36 ($6.30USD) and the cost of the medium stock ingredients is £2.62 ($3.78USD). The economical stock, which is basically some broth off the part of some beast you boiled up and some crap you found, is only £0.87 ($1.25USD).

In today’s dollars, because of the reasons listed above, I believe the difference in cost would be a lot less marked, so I decided to go for the gusto and make the rich stock, which by my very rough estimate probably costs around $15USD, since it involves soup bone-type things and veggies, mostly.

The resulting stock was splendid and alarming in its assertiveness and presence. When it chills it solidifies into jelly, making it fairly easy to measure with dry measure measuring cups. I like chilling the stock after making it to remove the half-inch of fat that inevitably collects on the top.

Defatting the broth

I was concerned the first time I made it, because it contained a significant amount of Our Friend Mace, and I was worried the flavor, which is much more ubiquitous in Victorian cuisine, would overpower the stock. As it turned out, the stock was perfectly balanced and really, absolutely makes the most drab-sounding Victorian soup recipe taste AMAZING. It also tastes like you have slaved over the soup for hours instead of just dumping a carton of chicken broth in, which, you have. As Kerewin noted in her article referenced above, it is a “multi-animal broth” that takes five hours to simmer. Once it is rolling, of course, you can wander off, do laundry, take a nap, contract consumption, epistolate in an overwrought fashion, and &tc.

The beginnings of stock

On the same day I first tried the rich stock, I also tried the white stock [107] and the fish stock [192].

White broth and rich broth

Both were delicious, though the white broth was less useful than the rich stock, which is called for in many more recipes. I was concerned about making fish stock out of fear that it would be fishy and overpowering, so I used modern wisdom from The Joy of Cooking and only simmered the fish stock for 15 minutes, which resulted in a light and flavorful stock that was delicious with clams simmered open in it later that day.

I see u there.

Since Beeton is often vague, I have decided to formalize her recipe into something I could see using for years to come. If you try this, let me know what you think. My next move is to freeze the stock and see how it holds up.

Browned bones

[N.B.: I have decided to incorporate a modern technique in and brown the bones. Brown bones at 350 for 1 hour. Stir frequently and watch carefully to avoid burning the bones. Pop out any marrow (you could spread it on toast with some salt, yum yum) and pour off extra fat.]

Rich Strong Stock

½ lb. ham or bacon, sliced
1 lb of center-cut shank or shin with the bone in
3 chicken wings, a back, or other poultry trimmings
Browned shank bones and a 3-4 marrow bones, cut short
1 turnip, cut into wedges
Plum tomato, quartered
1 carrot, chunked
1 medium onion, peeled and halved
Small handful of mushrooms, halved
Handful of savory herbs like thyme, parsley, oregano, and a little rosemary (“Poultry mix” or another prepackaged one works well for this)
6 peppercorns
3 blades of mace
4 cloves

Mode.– First, cut any beef off the shank bones and cube as you might for rustic stew and reserve. Brown bones as above. Add ham and beef to pot with some grease and stir occasionally until it is browned. Add 2 litres of water and the chicken. As the water comes to a gentle boil, skim any scum from surface and re-add the amount of water removed. Add to this the rest of the ingredients, adding a little more water to cover the pot’s contents if necessary. Bring to gentle boil and, if needed, remove more scum. Reduce to a gentle, consistent simmer and simmer for 5 hours. Strain stock through a fine sieve or cheesecloth and it will be ready for use, though it is recommended that it be chilled for a time first, so that the layer of fat may be removed from the resulting stock, which will appear quite gelatinous when cold.