How to Make Stock

Ingredients

• one and a half pounds fresh shin of beef
• half-pound of bones
• seven pints of clean, soft water
• one ounce of salt
• one onion
• two leeks
• half head of celery
• turnip cut into quarters
• carrot sliced
• parsnip sliced
• one teaspoonful of white pepper

Method

1. 1

   Combine beef, bones, and water in a pot.

2. 2

   Bring to a boil, skim off scum, and add remaining ingredients.

3. 3

   Simmer for 4-5 hours, then remove fat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 124. The excerpt below is the record exactly as published.

How to Make Stock. Stock is the foundation of all meat-soups, sauces and purees. It is prepared as follows: To make three quarts of good beef stock, put into a saucepan or stock-pot one and a half pounds fresh shin of beef, half-pound of bones broken into pieces, with seven pints of clean, soft water. Let the contents come slowly to the, boil, then remove all the scum b^y skimming. The addition of a little cold water at intervals will facilitate the I'ising of the scum by altering the specific gravity of the water; if the scum be not removed it will partially redissolvc and spoil the clearness and flavor of the stock, and you will have the trouble of clarifying. After skimming well, add the following: one ounce of salt; one onion, with two or, at most, three cloves stuck in it; two leeks, say five ounces ; half head of celery weighing half -ounce ; turnip cut into quarters, weighing five ounces ; carrot sliced, weighing five ounces ; parsnip sliced, weighing one ounce ; one teaspoonful of white pepper

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