FoodNet
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Game Stock

From Cookery for every household, 1914

Serves 8

Any kind of game can be used, provided it is not high. Uncooked game is better than roasted.

A modern interpretation · AI-generated from the original record

Ingredients

  • 2 lbs. trimmings or pieces of game
  • 1 Id. shin or neck of beef
  • 3 oz. bacon
  • 3 qts. cold water
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 2 sticks of celery
  • 1 tomato
  • 6 or 8 peppercorns
  • 6 cloves
  • 1 blade of mace
  • A bunch of herbs
  • 1 dessert-sp. salt
  • A few mushrooms if possible

Method

  1. Cut the game and other meat into small pieces, chop the bones and wash any parts that require it.

  2. Cut the bacon in small strips and melt it slowly in a large saucepan, put in the prepared game, and fry until nicely browned.

  3. Add the water gradually and bring slowly to the boil.

  4. Add the salt and skim well.

  5. Cook slowly for an hour, then add the vegetables and other flavourings, and simmer for about three hours longer.

  6. Strain and set aside until cold.

Nutrition per serving

88Calories
3 gProtein
9 gCarbs
6 gFat

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 58. The excerpt below is the record exactly as published.

Game Stock 2 lbs. trimmings or pieces of game. 1 Id. shin or neck of beef. 3 oz. bacon. 3 qts. cold water. 1 carrot, 1 turnip, and 1 onion. 2 sticks of celery. 1 tomato. 6 or 8 peppercorns. 6 cloves. 1 blade of mace. A bunch of herbs. 1 dessert-sp. salt. A few mushrooms if possible

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