Common Stock

Ingredients

• all the bones of joints, etc.
• carcases and bones of poultry and game (not high)
• a couple of carrots
• one onion
• a bunch of parsley
• one bay leaf
• a small sprig of thyme
• and one of marjoram
• salt to taste
• a small quantity of white pepper
• two or three cloves
• Fill the saucepan with cold water until it covers the contents by one inch

Method

1. 1

   Chop all bones and scraps into convenient pieces and put them into a saucepan with the carrots, onion, parsley, bay leaf, thyme, marjoram, salt, white pepper, and cloves.

2. 2

   Fill with cold water to cover by one inch and boil slowly for about four hours; strain the liquor through a cloth into a basin, and when cold, remove the fat.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 49. The excerpt below is the record exactly as published.

Common Stock. Take all the bones of joints, etc., that are available, car- cases 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 uncooked, resulting from remnants, the trimmings of cutlets, etc. Adda couple of car- rots, one onion, a bunch of parsley, one bay leaf, a small sprig of thyme, and one of marjoram ; salt to taste, a small quantity of white pepper and allspice mixed, and two or three cloves. Fill the saucepan with cold water until it covers the contents by one inch, and set it on the fire to boil slowly for about four hours ; strain the liquor through a cloth into a basin, and when cold, the cake of fat on the top being removed, the stock will be fit for use. 255. Gravy Stock. Place a layer of slices of onion in a saucepan holding a gallon, over this a layer of fat bacon, and over all about two pounds of shin of beef chopped in small pieces; one pint of common stock or even water, being poured on the whole, set the saucepan on the fire for one hour, until the liquor is almost evaporated—what is called reduced to a ‘‘glaze”—then add sufficient cold common stock or cold water to cover contents of the saucepan, and two or three carrots cut in slices, one leek, a head of celery (when in season), or some celery seed, a handful of parsley, half.a clove of garlic, a sprig of marjoram and of thyme, a bay leaf, four or five cloves, white pepper and salt to taste. After boiling for about three hours strain off the liquor, and, being absolutely freed from fat, it is ready for use. 256. Veal Stock. Toss a couple of onions, sliced, and one pound of lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add half a pound of ham chopped up small, and moisten with a pint of common stock cold and perfectly _ r two. oes feat a couple of carrots

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