Brown Stock

Ingredients

• Four pounds of the shin of beef
• four young carrots
• four Bermuda onions
• one small turnip
• one half-head of celery
• one half table-spoonful of salt
• one half tea-spoonful of white pepper-corns
• one half tea-spoonful of black pepper-corns
• five pints of cold water

Method

1. 1

   Cut the meat from the bone, remove the marrow, and break the bone.

2. 2

   Put the meat and bone in a large saucepan, pour over cold water, and bring to a boil.

3. 3

   Skim off the scum, add salt, then add the chopped carrots, turnip, and celery.

4. 4

   Blanch the onion in boiling water, add it with the pepper-corns, and boil again.

5. 5

   Simmer for five hours, then strain through a clean towel.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 13. The excerpt below is the record exactly as published.

Brown Stock.— For this stock there will be required material in the following quantities : — Four pounds of the shin of beef, four young carrots, four Bermuda onions, one small turnip, one half-head of celery, one half table-spoonful of salt, one half tea-spoonful of white pepper-corns, one half tea-spoonful of black pepper-corns. First, cutting all of the meat from the bone, remove the marrow, and break up the bone with a hammer. Put the meat and bone together in a large sauce-pan, and pour over these five pints of cold water

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