Ordinary Stock

Ingredients

• cover the lot with cold water, say four quarts
• a tablespoonful of salt
• four or five pounds of leg of beef
• a knuckle of veal
• all bones from previously cooked meat

Method

1. 1

   Collect all bones from previously cooked meat, break them, and put in a stock-pot with skin, gristle, and trimmings of fresh meat.

2. 2

   Add four or five pounds of leg of beef and a knuckle of veal; cover with four quarts of cold water and add a tablespoonful of salt.

3. 3

   Boil gently for three or four hours, removing scum and fat.

4. 4

   Strain the liquor through a fine sieve into an earthenware pan and cool.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 6. The excerpt below is the record exactly as published.

ORDINARY STOCK. Stock or broth is the principal element of good cooking, as well as the foundation of all soups, and of many sauces. No household should be without it; and as soup is also the first course served at a dinner, I will at once proceed with the mode of its preparation. In order to study economy, all bones from previously cooked meat should be collected, broken, and put in a stock- pot, together with any skin, gristle, and trimmings of fresh meat, as well as the remnants of cooked chicken and game bones that may be had. Add to the.se four or five pounds of leg of beef and a knuckle of veal ; cover the lot with cold water, say four quarts, and throw in a tablespoonful of salt

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