Economical Stock

Ingredients

• the liquor in which a joint of meat has been boiled, say four quarts
• two ounces of butter
• two large onions
• one turnip
• three carrots
• one head of celery
• three lumps of sugar
• two ounces of salt
• half a teaspoonful of whole pepper
• one large blade of mace
• one bunch of savory herbs
• four quarts and one-half pint of cold water

Method

1. 1

   Let all the ingredients simmer gently for six hours, taking care to skim carefully at first.

2. 2

   Strain it off, and put by for use.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 257. The excerpt below is the record exactly as published.

Economical Stock. — Take the liquor in which a joint of meat has been boiled, say four quarts; trimmings of fresh meat or poultry, shank-bones, etc., roast-beef bones, any pieces the larder may furnish; two ounces of butter, two large onions, each stuck with cloves ; one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, half a teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs, four quarts and one-half pint of cold water

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