Brown Stock

Ingredients

• Three pennyworth of Bones
• One pound of Shin of Beef
• Three quarts of Water
• One Turnip
• One Carrot
• One Onion
• Salt and Pepper
• One ounce of Dripping

Method

1. 1

   Put the bones into a large saucepan and add the meat cut up into small pieces.

2. 2

   Add the water, bring to a boil, skim and simmer for two hours.

3. 3

   Prepare the vegetables, cut into dice, and then fry in the fat.

4. 4

   Add the vegetables to the stock and simmer for another hour.

5. 5

   Strain the stock through a sieve into a large bowl.

6. 6

   Before using, remove the fat which rises to the surface.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 6. The excerpt below is the record exactly as published.

BROWN STOCK Ingredients : Three pennyworth of Bones One pound of Shin of Beef Three quarts of Water One Turnip One Carrot One Onion Salt and Pepper One ounce of Dripping

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