How to make a Stock-pot
Serves 6
The same bones can be used for two days, but vegetables must be fresh daily. For better stock, add a cow-heel.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 or 3 carrots
- a very small bit of turnip
- 1 onion stuck with 2 cloves
- a sprig of parsley
- a bunch of sweet herbs tied together
- a stick of celery
- 12 peppercorns
- a slice of lean bacon or ham
- bones of any kind, cooked or uncooked
- a crust of bread
- trimmings of meat or poultry
- salt and pepper
- either arrowroot, sago, vermicelli, or rice
Method
Put the carrots, turnip, onion, parsley, sweet herbs, celery, peppercorns, bacon, bones, bread crust, and meat trimmings into a brown earthenware stew-pot.
Fill with cold water, heat gradually, skim off scum when boiling, and simmer for 5-6 hours.
Strain and let cool to remove fat.
Use stock as needed, seasoning with salt and pepper, and thicken with arrowroot or other ingredients as desired.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 8. The excerpt below is the record exactly as published.
How to make a Stock-pot.” The liquor that fresh meat or poultry has been boiled in makes good stock. If you, in this way, always keep sufficient stock in the house, there are endless varieties of soups quite simply and easily made. This will be proved by glancing through the recipes. Lemco is. very useful, and a judicious use of this extract will be found invaluable in making soups and gravies. How to make a “Stock-pot.” — Ingredients : 2 or 3 carrots, a very small bit of turnip, 1 onion stuck with 2 cloves, a sprig of parsley, a bunch of sweet herbs tied together, a stick of celery, 12 peppercorns, a slice of lean bacon or ham ; bones of any kind, cooked or uncooked ; a crust of bread, trimmings of meat or poultry, salt and pepper ; either arrowroot, sago, vermicelli, or rice
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