Beef Stock

Ingredients

• a rump of beef weighing about six pounds
• seven or eight quarts of cold water
• a small handful of salt
• a large onion — coloured in the oven
• four new carrots
• three leeks
• a large turnip cut up
• a celery root
• a parsnip
• a bunch of chervil
• a few cloves
• half a bay-leaf

Method

1. 1

   Wash the beef in cold water, bone it, and place it in a stockpot with giblets and veal.

2. 2

   Add cold water to fill the pot, salt, and bring to a boil.

3. 3

   Skim the fat, add cold water, and simmer for at least five hours, partially covered.

4. 4

   After two hours, add the vegetables and herbs.

5. 5

   Skim the broth before serving and strain it to ensure clarity.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 66. The excerpt below is the record exactly as published.

a rump of beef weighing about six pounds. Having washed it in cold water, bone and put it into an earthen- stockpot, with giblets of poultry and a little knuckle of veal ; let these meats be steeped in seven or eight quarts of cold water, observing that the stockpot should be about full ; add a small handful of salt, and set this stockpot on a moderate fire, gradually bringing the liquid to ebullition. Skim the fat off the liquid as it rises to the surface, and at the first bubbling throw in a glassful of cold water ; then remove the pot back to the side of the stove fire, so as to give it heat on one side only, this being the only means of getting a clear broth. Let the ebullition be very moderate, and steadily continued for five hours at least ; the vessel must be only partially covered. Two hours after the liquid begins to boil, add to it the half of a blanched crisped colewort, a large onion — coloured in the oven, four new carrots, three leeks, a large turnip cut up, a celery root, and a parsnip. The meat being nearly done, add to it a bunch of chervil, a few cloves, half a bay-leaf

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