Brawn Stock

Ingredients

• Four pounds of the shin of beef
• four young carrots
• four Bermuda onions
• one small turnip
• one-half head of celery
• one-half tablespoonful of salt
• one-half teaspoonful of white pepper-corns
• one-half teaspoonful of black peppercorns
• five pints of cold water

Method

1. 1

   Cut the meat from the bone, remove the marrow, and break the bone.

2. 2

   Put meat and bone in a large saucepan, pour over cold water, and bring to a boil.

3. 3

   Skim off the scum, add salt, then add chopped carrot, turnip, and celery.

4. 4

   Blanch the onion, add it with peppercorns, and boil again.

5. 5

   Simmer for five hours, then strain through a clean towel.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 2. The excerpt below is the record exactly as published.

Brawn Stock. — For this stock there will be required material in the following quantities : Four pounds of the shin of beef, four young carrots; four Bermuda 6nionSy one small turnip, one-half head of celery, one-half tablespoonf ul of salt, one-half teaspoon- ful of white pepper-corns, one-half teaspoonful of black peppercorns. First, cutting all of the tneat from the bone, remove the marrow, and break up the bone with a hammer. Put the meat and bone together in a large saucepan and pour over these five pints of cold water

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