Brown Stock

Ingredients

• Procure a four-pound piece of a shin of beef
• Add to the meat four quarts of cold water
• Add two teaspoonfuls of salt just before removing it from the stove.
• wash, scrape, and cut the vegetables (turnip, carrot, onion, stalk of celery) into small pieces.
• wash, scrape, and cut the vegetables (turnip, carrot, onion, stalk of celery) into small pieces.
• wash, scrape, and cut the vegetables (turnip, carrot, onion, stalk of celery) into small pieces.
• wash, scrape, and cut the vegetables (turnip, carrot, onion, stalk of celery) into small pieces.

Method

1. 1

   Cut the meat into small pieces and put it in a clean pot.

2. 2

   Let it stand for half an hour, then bring it slowly to a boil.

3. 3

   Add the vegetables and simmer for five to six hours.

4. 4

   Strain and cool.

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 75. The excerpt below is the record exactly as published.

Brown stock is made from beef, either alone or with other meats, and mixed vegetables. White stock is made either from veal or chicken, alone, or both together. It is seasoned with onion, celery, white pepper and salt. Soup meats are the lower round, the shin and the neck of beef, and the knuckle of veal. The proportions are a quart to a pound, and one vegeta- ble. The vegetables used are onions, carrots, turnips, and PROTEIDS, AND HOW TO COOK THEM 153 celery. It is usual to make at one time from four to eight quarts, and acid a bunch of pot-herbs to this quantity. These facts, plus a knowledge of the principles of ex- tracting, ought to enable any one to write a recipe. Stock. — Procure a four-pound piece of a shin of beef. This should be well broken by the butcher. Take off the lean meat and cut it into small pieces. Put all into a per- fectly clean pot which has been washed in soda and scoured clean. Add to the meat four quarts of cold water. Let it stand half an hour, and then bring it slowly to a boil. In the meantime, wash, scrape, and cut the vegetables (turnip, carrot, onion, stalk of celery) into small pieces. Add these to the pot, and set it where it can simmer for five or six hours. Add two teaspoonfuls of salt just before removing it from the stove.

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