Brown Stock

Ingredients

• 3 lbs. shin of beef
• 2 qts. water
• 1 teaspoonful salt
• 1 small carrot
• 1 onion
• 1 small turnip
• Piece of celery
• Bouquet garni
• 12 crushed black peppercorns

Method

1. 1

   Remove the meat from the bones, cut it into very small pieces, taking away all fat and marrow from the bones.

2. 2

   Put the meat, bones and salt into the water in a pan, heat slowly and skim carefully.

3. 3

   When boiling, add the vegetables and seasonings.

4. 4

   Draw the pan aside, do not let it boil again, but simmer gently for 4 or 5 hours, then strain.

5. 5

   When cold, take off all fat before using.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 5. The excerpt below is the record exactly as published.

Brown Stock. 3 lbs. shin of beef. 2 qts. water. 1 teaspoonful salt. 1 small carrot. 1 onion. 1 small turnip. Piece of celery. Bouquet garni. 12 crushed black peppercorns

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