General Stock
From Cassell's dictionary of cookery, 1892
Serves 8
Yields two quarts of stock.
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 1902. The excerpt below is the record exactly as published.
one pound of shin of beef, cut it into pieces the size of a wal- nut, and put these into a delicately clean stew- pan with two-pennyworth of bones broken up small and five pints of cold spring water. If there are trimmings of meat or poultry in the house they may be thrown into the pot, as also a little bacon-rind which has been first scalded and scraped. Bring the contents of the pan slowly to the boil, carefully remove the scum as it rises, and throw in a spoonful of cold water now and then to assist it in doing so. An onion with a clove stuck into it, a turnip, a carrot, two leeks, a few outer sticks of celery, a salt-spoonful of whole pepper, and a little salt
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Cook this with the app: pantry check, scaling, and the assistant.