Читать книгу Official Downton Abbey Christmas Cookbook - Regula Ysewijn - Страница 36

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53

Soups

The next day, scoop off any fat that has hardened on the surface

of the stock. If clarifying the stock, follow the directions that

follow. Pick the meat from the bones, tear larger pieces into small

bite-size chunks. and set aside.

To serve, pour the stock into a saucepan, add the turnip and

carrot cubes, and bring to a boil over high heat. Add the reserved

meat and the sherry and heat just until the meat is hot. Season

with salt and pepper. Ladle into warmed bowls and serve.

TO CLARIFY THE STOCK

You will need to use ground beef, egg whites, and vegetables for

this step, all of which you then throw away. Thus, it is a costly

process and one that would only have been done for the tables

of grand houses like Downton. It is important to season the stock

before you clarify it, as the addition of pepper can cloud it.

½ oz ( g) ground beef

½ carrot, roughly chopped

 rib celery, roughly chopped

½ tablespoons tomato paste

 fresh bay leaves

Pinch of salt

Pinch of black pepper

 egg whites

In a blender or food processor, combine the beef, carrot, celery,

tomato paste, bay leaves, salt, and pepper. Pour the egg whites

over the top and process until smooth.

In a saucepan, heat the stock over medium heat until hot. Add

the egg white mixture to the hot stock and, with the pan still over

medium heat, bring the stock to a boil, then adjust the heat to

maintain a simmer. The egg white “raft” will solidify and catch all

the impurities in the stock. Let the stock simmer for  minutes

while the egg whites do their job.

Line a fine-mesh sieve with cheesecloth and set it over a clean

saucepan. Pass the stock through the sieve and discard the

contents of the sieve. Proceed as directed in the recipe to serve

the soup.

. : Ooh talk about

making a silk purse out of a sow’s ear. I

wish we had a sow’s ear. It’d be better

than this brisket.

~ SEASON 2, EPISODE 7