Beef Stock

Ingredients

• a shin or shank of beef
• a teaspoonful of salt
• each gallon of water

Method

1. 1

   Select a shin or shank of beef containing as much lean meat as bone.

2. 2

   Have the bone sawed in sections not more than two inches in length.

3. 3

   Remove the skin from the meat and put the meat and bones to cook in sufficient cold water to cover them an inch in depth.

4. 4

   Add a teaspoonful of salt to each gallon of water.

5. 5

   Bring slowly to boiling point and let simmer four or five hours, or until the meat falls from the bones, then strain through a colander into an earthen bowl and set in a cold, well-ventilated place till cool.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 45. The excerpt below is the record exactly as published.

Beef Stock. — Select a shin or shank of beef contain- ing as much lean meat as bone. Have the bone sawed in sections not more than two inches in length. Remove the skin from the meat and put the meat and bones to cook in sufficient cold water to cover them an inch in depth. Add a teaspoonful of salt to each gallon of water

Cook this with the app: pantry check, scaling, and the assistant.