Game Stock
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 2d., exclusive of the game.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 574. The excerpt below is the record exactly as published.
Game Stock. — The remains of cold roast game, and the bones and trimmings, should be stewed down, and will make good stock. Put some lean ham at the bottom of the stew, and on this lay the game. Just cover it with stock or water, and boil it quickly down to a glaze. Add more liquid, allowiag a pint of water to every pound of trimmiugs
Cook this with the app: pantry check, scaling, and the assistant.