Hindustani Soup Stock
From High living, 1904
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 1. The excerpt below is the record exactly as published.
HINDUSTANI SOUP STOCK — Into a saucepan put two to three pounds of knuckle of veal, or neck of mutton, six dozen button onions, one large bunch of celery, chopped, a ham bone or slice of ham, pepper and salt. Cover with two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.