Fond Brun (Brown Stock)
From The new practical cookery guide, 1913
Care must be taken not to let it burn.
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 81. The excerpt below is the record exactly as published.
Fond Brun (Brown Stock). The making of sauces to perfection is the greatest art in cookery. It requires a thorough knowledge of all elements used, a practical and trained expe- rience, and great delicacy of the palate. Good stock should be prepared with care, of which there are several methods bv eminent chefs, as follows : 1. Place in a convenient size stewpan about 81b. of beef, 81b. of leg of veal, and one old hen, all cut in large squares (the breast of the fowl reserved for other use), two quarts of general stock as indicated in Part II., and boil on a brisk fire to reduce to glaze, stirring occasionally to allow the meat to get thoroughly browned. Great care must be taken not to let it burn. At this stage a sufficient quantity of general stock is added to completely cover the meat. Garnish with carrots, onions, and a bouquet. Allow to simmer about three hours, and strain. 2. Cover the bottom of a braising-pan with large squares of raw beef, veal, and ham, and a piece of clarified butter, sliced carrots, onions, thyme, bay- leaves, nutmeg, and fresh-ground pepper. Fry till golden brown over a sharp fire, stirring constantly, and then add sufficient general stock to entirely cover the meat. Carefully remove the fat as it rises to the surface. Allow about four hours’ simmering, and strain. 3. Place in a stewpan about 31b. of leg of veal
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