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 tablespoonful of salt
• one-half teaspoonful of white pepper-corns
• one-half teaspoonful of black peppercorns
• five pints of cold water

Method

1. 1

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

2. 2

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

3. 3

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

4. 4

   Blanch the onion, add it with peppercorns, and allow to boil.

5. 5

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

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 1. 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 beei^ four young carrots, four Bermuda onions, one small turnip, one-half head of celery, one-half tablespoonful of salt, one-half teaspoon- ful of white pepper-corns, one-half teaspoonful of black peppercorns. 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 saucepan and pour over these five pints of cold water

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