Brown Stock
From Soups, savouries, sweets, with a chapter on breads, 1889
This stock is used for richer soups and sauces.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 3. The excerpt below is the record exactly as published.
one gill of cold water, a quarter of a pound of butter, two carrots, two onions, one turnip, three cloves, half a blade of mace, a bunch of thyme and parsley. Put the pan over a brisk fire for about fifteen minutes, stirring round the con- Fills with plenty all her tables^ Bakes the honeyed loaves of barley ^ Kneads the dough with niagic fingers, With her arms of strength ami beauty.^ Finnish Kalevala. 5 STOCKS. * This Bouillabaise a noble dish is — A sort of soupf or broth^ or brew, Or hotchpotch of all sorts of fishes That Greenwich never could outdo* tents occasionally. Add three quarts of water and a teaspoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.