Stocks White and Brown

White Stock
7lb. Small beef bones
¼ lb Celery trimmings
4 galls Water
½ lb green of leek
1 lb Onions (whole)
Salt to season
1 lb carrots (whole)
Pinch of thyme and cloves
4 bay leaves
A few peppercorns

Method
Chop bones fairly small, cover with cold water, bring to boil, remove scum, simmer gently for 2 hours, remove fat, wipe clean inside the stew pan, add a little more water, whole vegetables and other ingredients. Simmer for 2 – 4 hours the strain off through muslin. Stock is then ready for use.
Note
Use vegetables for salads or soups and clarify the fat recovered from stock.

Brown Stock
Method
Same as white stock except bones and vegetables are all browned in oven before water is added.

Brown Sauce
8 oz Dripping 2nd class
10 oz flour
8 oz onions
8 oz bacon trimmings
8 oz carrots
A few peppercorns
1 gall Brown stock
1 bottle or tin tomatoes

Method
Chop bacon bones and dice vegetables. Fry off in 2nd class dripping to a golden brown. Add flour and cook to a sandy texture (brown roux). Add tomatoes, stock and other ingredients, bring to boil, simmer for 1 hour, strain, before using. This sauce can be served with sausages, cottage pie, rissoles, croquettes, and liver or braised vegetables.

White Sauce
1 lb flour
1 Gall milk or stock
1 lb margarine
Salt to taste

Method
Melt margarine, add flour and cook to a sandy texture. App. time 7 minutes (white roux). Cool and gradually add boiling milk or stock and salt, stirring well to prevent lumps, re-boil and simmer for 45 minutes, extra, before serving.
Note

The various sauces made from this sauce are;
Anchovy sauce – add 12 tablespoons off anchovy essence.
Mustard sauce – add 4 oz mustard
Parsley sauce – add 4 oz chopped parsley
Caper sauce – add 8 ofcapers, use mutton stock
Egg sauce – add 12 chopped hard boiled eggs
Cream sauce – add tin milk
Onion sauce – use onion stock and finely chopped onions.
It can also be used as sweet white sauce, adding 1 lb sugar, and leaving out the salt.

Tomato Sauce
The same recipe and method is used as for brown sauce. Adding 1 extra bottle or tin of tomatoes and ½ lb sugar.