Meat-Bone Stock

Ingredients

• three pounds of meat-bones
• five quarts of cold water
• a small bunch of savoury herbs
• an onion
• a quarter of a pound of vegetables
• a quarter of a pound of fine oatmeal
• two ounces of soaked rice

Method

1. 1

   Break meat-bones into small pieces, put into a stewpan, pour over cold water, bring to boil, skim, simmer for four hours.

2. 2

   Add herbs for the last hour.

3. 3

   Fry sliced onion and chopped vegetables in butter, sprinkle with oatmeal, pour stock over, add soaked rice, boil till tender, season, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1731. The excerpt below is the record exactly as published.

three pounds of meat-bones into small pieces. Put these into a large stewpan, and pour over them five quarts of cold water. Bring the liquor gradually to the boil, skim carefully, draw the saucepan to the side, let its contents simmer gently for four hours, and carefully remove the scum as it rises. A small bunch of savoury herbs may be stewed with the stock for the last hour. Slice an onion, and cut up a quarter of a pound of vegetables, composed of equal portions of carrots, turnips, celery, &c. Fry these in butter, stirring them briskly over the fire till the onions begin to turn yellow, sprinkle over them a quarter of a poimd of fine oatmeal, and pour the stock from the bones upon them. Add two ounces of soaked rice

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