Recipes > Soup > Stock > White Stock

White Stock

To be Used in the Preparation of White Soups.


  • 4 pounds of knuckle of veal
  • any poultry trimmings
  • 4 slices of lean ham
  • 1 carrot
  • 2 onions
  • 1 head of celery
  • 12 white peppercorns
  • 1 ounce of salt
  • 1 blade of mace
  • 1 ounce butter
  • 4 quarts of water


Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.

Time: 5 1/2 hours.

Note: When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups.


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The Book of Household Management (1861).

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