Bone Stock
From Sea Cookery, 1911
Do not add vegetables to prevent souring.
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 26. The excerpt below is the record exactly as published.
BONE STOCK. Stock is the liquid obtained by boiling all bones which are trimmed off beef, mutton, veal, poultry, etc., that cannot be utilised for producing a satisfactory dish for the table. The usual method of preparation is to place any bones that you may have into a large pan, cover them with cold water
Cook this with the app: pantry check, scaling, and the assistant.