Brown or Rich Stock

Ingredients

• three or four thin slices of beef suet
• two carrots
• two onions cut in thick slices
• two slices of ham
• a few peppercorns
• three cloves
• two bay leaves
• a stalk of celery split in two
• a pinch of thyme
• and marjoram
• six pounds shin of beef
• four pounds knuckles of veal
• and some chicken giblets
• one cup of water
• a pint of white wine
• six to eight quarts of water
• Add salt

Method

1. 1

   Take a copper saucepan with a heavy bottom.

2. 2

   Put the beef suet on the bottom.

3. 3

   Add carrots, onions, ham, peppercorns, cloves, bay leaves, celery, thyme, and marjoram.

4. 4

   Break the shin of beef, knuckles of veal, and chicken giblets into pieces.

5. 5

   Add water, cover, and simmer until reduced.

6. 6

   Moisten with white wine and water, add salt, and simmer for at least four hours until it boils down to about four quarts.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 3. The excerpt below is the record exactly as published.

BROWN OR RICH STOCK ^ This kind of stock is used for rich brown soups or sauces, as mock-turtle soup or ox-joint soup, also for Sauce Espagnole, which is the foundation of all brown sauces. Take a copper saucepan with a heavy bottom, if possi- ble. Put three or four thin slices of beef suet on the bottom. Add two carrots, two onions cut in thick slices, two slices of ham, a few peppercorns, three cloves, two bay leaves, a stalk of celery split in two, and a pinch of thyme and marjoram. Break or saw into pieces six pounds shin of beef, four pounds knuckles of veal, and some chicken giblets. Add one cup of water, cover with the lid, and let simmer slowly until the water is reduced and the meat and vegetables begin to fry in the fat. When the pieces on the bottom begin to get a nice brown colour moisten with a pint of white wine and six to eight quarts of water. Add salt

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