Brown Stock
From The home science cook book, 1902
Preferred flavor is that of many vegetables, herbs, and spices.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 32. The excerpt below is the record exactly as published.
Brown stock and consomme are often substituted for bouillon proper. Brown Stock. Proceed as for bouillon, but use some bone and brown a little of the meat in the marrow from the bone. For four pounds of meat add one, pound of mixed vegetables
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