Common Stock

Ingredients

• all the bones of joints, etc.
• a couple of carrots
• 1 onion
• 1 bunch parsley
• 1 bay leaf
• a small sprig thyme
• and 1 marjoram
• salt to taste
• a small quantity of white pepper
• and 2 or 3 cloves
• Fill the saucepan with cold water until it covers the contents by 1 inch

Method

1. 1

   Chop all bones and carcasses into convenient pieces and put them into a saucepan together with any scraps of meat.

2. 2

   Add a couple of carrots, 1 onion, 1 bunch parsley, 1 bay leaf, a small sprig thyme, and 1 marjoram; salt to taste, a small quantity of white pepper and allspice mixed, and 2 or 3 cloves.

3. 3

   Fill the saucepan with cold water until it covers the contents by 1 inch, and set it on the fire to boil slowly for about 4 hours; strain the liquor through a cloth into a basin and when cold, remove the cake of fat on the top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 45. The excerpt below is the record exactly as published.

Common Stock— Take all the bones of joints, etc., that are available, carcasses and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or un- cooked, resulting from remnants, the trimming of cutlets, etc. Add a couple of carrots, 1 onion, 1 bunch parsley, 1 bay leaf, a small sprig thyme, and 1 marjoram; salt to taste, a small quantity of white pepper and allspice mixed, and 2 or 3 cloves. Fill the saucepan with cold water until it covers the contents by 1 inch

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