Brown Stock

Ingredients

• one pound of lean beef
• a piece of lean bacon
• salt
• whole peppers
• pot-herbs, and vegetables of any kind

Method

1. 1

   Cut beef into slices and place in a greased saucepan with a little water.

2. 2

   Add bacon and cover to draw out the gravy.

3. 3

   Allow to brown, then pour in boiling water to cover the meat.

4. 4

   Skim frequently and add salt, peppers, and vegetables.

5. 5

   Boil gently for 5-6 hours, then strain and cool overnight.

6. 6

   Remove fat and store for future use.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 4. The excerpt below is the record exactly as published.

Brown Stock. “Take one pound of lean beef, shin, leg, ox-cheek, or from the clod ; cut in slices, and place at the bot- tom of a greased saucepan, adding a little water to prevent its burning. Add a piece of lean bacon, cut in slices : a more or less quantity is immaterial, from one-quarter to nearly the same amount of beef. Cover close to draw out the gravy gently, and then 3 4 VEAL STOCK. allow it nearly to dry until it becomes brown, then pour in sufficient boiling water to entirely cover the meat, skimming it frequently, and putting in salt, whole peppers, pot-herbs, and vegetables of any kind

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