Ordinary Family Stock

Ingredients

• four pounds of neck or scrag of mutton
• two pounds of leg of veal
• one ounce of butter
• three quarts of cold water
• two onions
• two turnips
• one carrot
• one ounce of pearl barley
• a little parsley chopped fine
• season to taste with salt

Method

1. 1

   Brown the mutton and veal in butter for about twenty minutes.

2. 2

   Add cold water and onions, bring to a boil, skim, then add turnips, carrot, and pearl barley.

3. 3

   Simmer for two hours, remove meat, skim fat, add parsley, season with salt, and serve with vegetables and barley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 7. The excerpt below is the record exactly as published.

ORDINARY FAMILY STOCK. Broth made out of beef is always the best ; nevertheless, in country places where that meat can only be had with difficulty, mutton can be substituted, and by so doing make what is generally called mutton broth ; veal may also be added, when the broth will be all the richer. Take four pounds of neck or scrag of mutton and two pounds of leg of veal (if no veal, six pounds of mutton), put the meat in a stewpan with one ounce of butter, and brown nicely for about twenty minutes ; then pour in three quarts of cold water and add two onions; let the liquor come to the boil slowly. Skim as carefully as in Na 2, l^hen add two turnips cut in quarters, one carrot sliced i6 PRACTICAL HOUSEHOLD COOKERY. in very small dice, and one ounce of pearl bai-ley previously blanched for ten minutes ; let the contents simmer for two hours; after which take the meat out, skim off the fat, then add a little parsley chopped fine, season to taste with salt

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