Good Stock

Ingredients

• 1 pint of cold water
• equal quantities of shin of beef
• and knuckle of veal
• 1 teaspoonful salt
• 1 large carrot
• 1 onion
• 2 leeks
• 1/2 turnip
• 1/2 head of celery
• some parsley
• 2 cloves
• a few peppercorns
• some thyme, and a bay-leaf

Method

1. 1

   Cut the meat off the bones and into small pieces and chop up the bones.

2. 2

   Put all into a pan with the cold water and bring gradually to the boil.

3. 3

   Add salt, skim, and then add vegetables.

4. 4

   Let all boil slowly for at least 6 hours.

5. 5

   Strain through a fine hair-sieve and leave in a cold place overnight.

6. 6

   To clarify, remove the fat and pour the stock into a clean saucepan.

7. 7

   Dissolve by gentle heat, add whisked egg whites and shells, and simmer gently for 1 hour.

8. 8

   Pass through a cloth without pressing.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 4. The excerpt below is the record exactly as published.

GOOD STOCK. Equal quantities of shin of beef and knuckle of veal. Allow 1 pint of cold water to each lb. of meat, and 1 pint over to allow for boiling away. Cut the meat off the bones and into small pieces and chop up the bones. Put all into a pan with the cold water and bring gradually to the boil, add ^ tea- spoonful salt, skim, and then add vegetables: — 1 large carrot, 1 onion, 2 leeks, ^ turnip, ^ head of celery, and some parsley. Also 2 cloves, a few peppercorns, some thyme, and a bay- leaf

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