Bone Stock

Ingredients

• 1 quart water
• 1 lb. of bone
• 1 oz. of salt
• 2 oz. carrot
• 14 oz. turnip
• 2 oz. onion stuck with a clove
• 2 oz. leek
• 4 oz. celery
• 4 oz. of parsnip
• 1 dozen peppercorns
• half a bay leaf
• an equal amount of thyme
• about 4 oz. of parsley stalks

Method

1. 1

   Break bones small, place in cold water (1 quart water to 1 lb. of bone), add 1 oz. of salt for each quart of stock.

2. 2

   Bring to boil, skim, then simmer with lid on until gristle and meat fall off bones (12 hours for beef, 4 for veal, 2 for chicken).

3. 3

   Add vegetables in the last hour of cooking.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 4. The excerpt below is the record exactly as published.

Bone Stock If bones, raw or cooked, are available for stock, break them small, place in cold water, 2 ann a SS SE eg ned = eee = Se eee ae Fa SE cae . aie Pe a a -— = CS he a aeons emia See 18 THE VICTORY COOKERY BOOK allowing about 1 quart water to 1 lb. of bone, and for every quart of stock to be produced add 1 oz. of salt. Bring to the boil and skim, then simmer on a slow fire with the lid on the pan until all gristle and meat adhering to the bones falls off easily. This may take as long as 12 hours in the case of beef bones, 4 hours for veal bones, 2 hours for chicken bones; it is therefore impossible to give one time for stock-making. Vege- — tables should be added only during the last hour of simmering, for if they were allowed to cook for as long as the bones their flavour would be entirely lost, and they would be useless for other purposes. Vegetables — added during the latter part of the cooking © flavour the stock fully, and are then still available for the table either as they are or > in pies, salad, etc. The correct quantities of vegetables to use - per quart of stock produced are 2 02, carrot, — 14 oz. turnip, 2 oz. onion stuck with a clove, 2 oz. leek, 4 oz. celery and 4 oz. of parsnip, also 1.dozen peppercorns and a savoury faggot of half a bay leaf, an equal amount of thyme and about 4 oz. of parsley stalks — tied together. . Trimmings of vegetables should be used for stock, but only such as will not destroy ——— SOUPS, STOCKS, GRAVY, SAUCES 19 the stock flavour. Carrot trimmings or peel- ings, outside pieces of celery, are good, and even onion peeling may be used. The green tops of celery should be carefully used, or the flavour would overpower all the other flavours. The peelings of turnip are useless for stock, and the dark green of the leeks would also destroy all other flavours. This also applies in the preparation of vegetable stock. When the stock is finished the fat should always be skimmed off first and carefully placed in a basin with water, left until cold, then removed and cleared for use. The stock is then strained. All gristle and meat must be carefully taken off the bones, and should, when spiced and seasoned, be used for patties, pies and potted meat, so that nothing whatever is wasted. There is a good deal of food value in this gristle, and yet more often the stock, with hardly any nutriment, is used and the remainder is thrown away as waste. This stock is then available for soups and sauces, and can be used in any of the recipes mentioned, instead of water, to the ad- vantage of the dish both as regards flavour and nutriment. STS Rita Ot a SS nn a Rr ea i eS Spl AE CI ee | 20 THE VICTORY COOKERY BOOK Fish Stock To make a quart of fish stock, place in a saucepan a little oil or fat, then 2 oz. of sliced onion, half a bay leaf, an equal amount of thyme, a dozen peppercorns

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