Brown Stock

Ingredients

• Two pounds shin or shoulder of beef
• Small carrot
• Small onion
• Ten white peppercorns
• Stick of celery
• one half-teaspoonful of celery seeds tied in muslin
• Half a teaspoonful of salt
• Two quarts of cold water

Method

1. 1

   Measure the water into a strong pan; add salt.

2. 2

   Wipe and cut the meat into small pieces, removing fat and skin, and add to the water.

3. 3

   Scrape the bone well, remove the marrow, wash to remove fat, and put into the pan.

4. 4

   Bring the stock slowly to boiling-point — about three-quarters of an hour.

5. 5

   Remove any gray-looking scum; add the prepared vegetables cut into large pieces.

6. 6

   Simmer the stock from three to four hours.

7. 7

   Strain through a hair sieve.

8. 8

   When cold skim thoroughly.

9. 9

   The stock is then ready for soups, etc.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 2. The excerpt below is the record exactly as published.

BROWN STOCK. Two pounds shin or shoulder of beef. Small carrot. Small onion. Ten white peppercorns. Stick of celery, or one half- teaspoonful of celery seeds tied in muslin. Half a teaspoonful of salt. Two quarts of cold water

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