Brown Stock
From Foods, their selection and preparation, 1935
Brown stock is made from beef or other meat.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 182. The excerpt below is the record exactly as published.
Brown stock is made from beef or other meat. All the meat is cut off the bone and well browned. The browning develops both flavor and color. Let the meat stand in cold salted water before simmering
Cook this with the app: pantry check, scaling, and the assistant.