While I was at Emily Dickinson's house the other weekend I came across the book, The American Frugal Housewife....... clearly I needed to buy it and read it cover to cover. I learned from the Historian there that it was THE "how to" book for American Women throughout the 1800s. It told of recipes and remedies, it even talked about raising children. Every woman received a copy before she was married.
It was written by a Mrs. Child (no relation to Julia Child). She was a Feminist and Abolitionist who was married but had no children; she also had enough income to have servants run her household...... I still question how she became the authority on all things "household." My theory is that she had a lot of help from her "help"!
Anyhoo..... earlier this week I kept thinking about her frugal suggestions.... and though I didn't go out and buy the cheapest mutton or pork piece.... I think I was frugal for 2011. As I mentioned, I make a lot of roasts... mostly on sundays and then I use it for at least three meals more..... that's got to be frugal right! Well after I had gotten three meals out of the chicken I had made I decided to make..... I'm sure you can guess.... soup! I think that one of the easiest things in the world is making stock. Though it takes a long time... not a whole lot goes into it. I like to follow the directions of another Mrs. Child when cooking, as I'm sure I've said before.
White Poultry Stock
Directions:
Place the meat and bones in the kettle and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to the simmer, scum will state to rise. Remove it with a spoon for 5 minutes or so. Drain and rinse the bones and meat under cold water to remove all scum. Rinse the kettle.
Place the meat and bones again in the kettle, cover with cold water, bring to the simmer, and skim as necessary. Add the vegetables, herbs and seasonings. Add more water if the liquid does not cover the ingredients by an inch. When liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape. Maintain liquid at a very quiet simmer --just a bubble or two of motion at the surface--for 4-5 hours or more. The meat may be removed when tender. Accumulated fat and scum may be skimmed off occasionally. Boiling water should be added if the liquid evaporates below the level of the ingredients.
To Degrease:
Either let the stock settle for 5 minutes, remove the fat from its surface with a spoon, then draw scraps of of paper towel over the top of the stock to blot up the last globs of fat. OR set the stock, uncovered, in the refrigerator until the fat has hardened on the surface and can be scrapped off.
It was written by a Mrs. Child (no relation to Julia Child). She was a Feminist and Abolitionist who was married but had no children; she also had enough income to have servants run her household...... I still question how she became the authority on all things "household." My theory is that she had a lot of help from her "help"!
Anyhoo..... earlier this week I kept thinking about her frugal suggestions.... and though I didn't go out and buy the cheapest mutton or pork piece.... I think I was frugal for 2011. As I mentioned, I make a lot of roasts... mostly on sundays and then I use it for at least three meals more..... that's got to be frugal right! Well after I had gotten three meals out of the chicken I had made I decided to make..... I'm sure you can guess.... soup! I think that one of the easiest things in the world is making stock. Though it takes a long time... not a whole lot goes into it. I like to follow the directions of another Mrs. Child when cooking, as I'm sure I've said before.
White Poultry Stock
 |
| Chicken Stock |
Ingredients:
3 quarts of Meat and Bones
Cold Water
2tsp Salt
2 Medium Peeled Carrots
2 Medium Peeled Onions
2 Medium Celery Stalks
In tied cheesecloth
1/4 tsp Thyme
1 Bay Leaf
6 Parsley Sprigs
1 Unpeeled Garlic Cloves
2 Whole Cloves
Directions:
Place the meat and bones in the kettle and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to the simmer, scum will state to rise. Remove it with a spoon for 5 minutes or so. Drain and rinse the bones and meat under cold water to remove all scum. Rinse the kettle.
Place the meat and bones again in the kettle, cover with cold water, bring to the simmer, and skim as necessary. Add the vegetables, herbs and seasonings. Add more water if the liquid does not cover the ingredients by an inch. When liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape. Maintain liquid at a very quiet simmer --just a bubble or two of motion at the surface--for 4-5 hours or more. The meat may be removed when tender. Accumulated fat and scum may be skimmed off occasionally. Boiling water should be added if the liquid evaporates below the level of the ingredients.
To Degrease:
Either let the stock settle for 5 minutes, remove the fat from its surface with a spoon, then draw scraps of of paper towel over the top of the stock to blot up the last globs of fat. OR set the stock, uncovered, in the refrigerator until the fat has hardened on the surface and can be scrapped off.
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