Beef Stock
From Cookery, 1897
For variation, use parsnips instead of turnips or adjust the quantity of other vegetables.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 6. The excerpt below is the record exactly as published.
Two pounds of beef (the shin) should give enough stock for ten persons, suppos- ing the whole quantity were needed for soup. In a small family or for ordinary purposes, viz., as the basis of other preparations, one pound would he sufficient, or the former quantity would of course last nearly a week, according to the uses to which it was put. The flavour of the bouillon can be varied by the addition of one or more ingredients at the time of making, as the following recipes will show. Beat the meat thoroughly, put it into the pot with cold watei, slightly salted, and do not place the cover on until the water begins to boil. Meantime keep up a moderate lire, and skim whenever it is necessary. As the water becomes hot add two or three large carrots, two leeks, one turnip, some celery, a sprig or two of parsley, and an onion studded with three or four clo\es. Above all remember that the simmering must be very slow ; nothing spoils stock so much as having to add water after it is partly done ; finally, and tins is the most important point, let it simmer at least five hours. This is what some people consider a draw- back and a waste of time, excuses which are simply the result of inexperience. The stock-pot need inconvenience no one, nor be in the way , half the time it stands slightly off the fire, so that it may not boil too quickly. It can be prepared at leisure during the afternoon, morning, or evening, as most convenient to the cook without interfering with other work, and STOCKS AND SAUCES. 23 once made it is ready for all the needs of the week, or at any rate of two or three days. To vary this, use parsnips, for instance, instead of turnips, or half a cabbage, more or less carrots and celery, or more onions. A very little attention to the difference produced by such changes will soon enable the operator to ring the desired changes in the flavour of the stock. All the fat must he removed before making use of the stock ; this can easily be done with a spoon when the liquor has become cold, and any surplus grease that remains on the surface after it has been warmed up again can be taken away with a piece of blotting paper. Or, use some beef bones and a knuckle of veal, and proceed as above. If a bay-leaf
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Cook this with the app: pantry check, scaling, and the assistant.