Economical Stock

Ingredients

• steak or roast beef bones
• an onion stuck with eight or ten cloves
• a turnip
• two carrots
• tablespoon salt
• teaspoon sugar
• cola water in proportion given
• four pounds shin of beef or four of knuckle of veal
• quarter pound lean bacon or ham
• half dozen stalks of celery
• a tomato or two

Method

1. 1

   Simmer the bones with the meat for at least five hours.

2. 2

   Strain and remove all fat the next day.

3. 3

   For a medium stock, add the trimmings of fresh meat or poultry, and vegetables as listed.

4. 4

   Cook until the bottom has a jelly-like substance, then add cold water and simmer for four to five hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 512. The excerpt below is the record exactly as published.

steak or roast beef bon^s 592 SOUPS. with the meat on them, after cooking, adding a little piece of fresh meaty or none at all, and allowing it to simmer at least five hours ; strain, remove all fat the next day, and it will be ready for use. Or to a 6oup bone add any trimmings of fresh meat or poultry, roast beef bones, an onion stuck with eight or ten cloves, a turnip, two carrots, tablespoon salt, bunch of herbs as given in Meats, teaspoon sugar and cola water in proportion given. Let simmer gently and strain and finish as directed. For a Medium Stock tsike four pounds shin of beef or four of knuckle of vejd or two pounds each with trimmings' of poultrv, etc., and quarter pound lean bacon or ham, with vegetables as above, adding half dozen stalks of celery, and a tomato or two

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