Brown Stock

Ingredients

• 2 lbs. shin of beef
• 1/2 lb. knuckle of veal or chicken bones
• 1 lb. raw ham
• 2 quarts cold water
• 1 teaspoonful of salt
• 1 carrot
• 1/2 turnip
• bunch of herbs
• 1 blade of mace
• 2 onions
• 1 oz. butter
• 2 sticks celery

Method

1. 1

   Cut the meat and ham finely and remove marrow from bone.

2. 2

   Add cold water and salt.

3. 3

   Simmer gently for three hours, skimming as it comes to the boil.

4. 4

   Cut onions into fine rings.

5. 5

   Fry a very dark brown in the butter (do not burn them).

6. 6

   Drain and add with vegetables and seasonings.

7. 7

   Simmer for two hours longer.

8. 8

   Strain through a hair sieve.

9. 9

   When cold, remove the fat and use.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 20. The excerpt below is the record exactly as published.

teaspoonful of salt, | turnip, bunch of herbs. Method. — Cut veal and ham into small pieces. Add salt and cold water. Bring slowly to the boil. Skim carefully. Simmer for three hours. Add vegetables, &c. Simmer for two hours longer. Strain through a wire sieve. When cold, use, after removing the fat. Note. — Use the meat and bones for second stock. Brown Stock 2 lbs. shin of beef, | lb. knuckle of veal or chicken bones, 1 lb, raw ham, 2 quarts cold water, i teaspoonful of salt, i carrot, \ turnip, bunch of herbs, Dlade of mace, 2 onions, 1 oz. butter, 2 sticks celery

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