Bone Stock

Ingredients

• 4 lbs. bone
• 5 pts. of cold water
• i dozen peppercorns
• Small carrot
• i teaspoonful of salt
• bunch herbs
• i onion
• small turnip
• 2 stalks of celery

Method

1. 1

   Place water and salt in a large pan or stock-pot.

2. 2

   Wash bones well, removing all fat and marrow.

3. 3

   Place them in the water.

4. 4

   Bring slowly to the boil.

5. 5

   Remove scum just before boiling.

6. 6

   Boil for three hours.

7. 7

   Add herbs, peppercorns, and vegetables cut roughly.

8. 8

   Simmer two or three hours longer.

9. 9

   Strain.

10. 10

    Remove fat the following day and use.

As published

This recipe was extracted from Berridge House recipe book (1910), page 3. The excerpt below is the record exactly as published.

Bone Stock 4 lbs. bone, 5 pts. of cold water, i dozen peppercorns, Small carrot, i teaspoonful of salt, bunch herbs, i onion, small turnip. 2 stalks of celery

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