Plain Stock, Bouillon, or Marmite

Ingredients

• eight pounds shin of beef
• three pounds knuckles of veal
• two onions
• one carrot
• one stalk of celery
• one leek
• one bay leaf
• one teaspoonful of whole pepper
• two cloves
• a few sprigs of parsley
• about ten quarts of cold water
• two tablespoonfuls of salt

Method

1. 1

   Combine beef, veal, chicken parts, onions, carrot, celery, leek, bay leaf, pepper, cloves, and parsley in a stock-boiler.

2. 2

   Cover with water, bring to a boil, skim, add salt, and simmer for four hours.

3. 3

   Strain and store.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 2. The excerpt below is the record exactly as published.

PLAIN STOCK, BOUILLON, OR MARMITE <^ This stock or bouillon is the foundation of many kinds of soups, and may be used for different kinds of sauces, puree, soups of vegetables, and similar things. Take eight pounds shin of beef and three pounds knuckles of veal. Some carcasses of chicken or necks, wings, or gizzards of fowl should be added, as they im- prove the stock, but they are not absolutely necessary. Add two onions, one carrot, one stalk of celery, one leek, one bay leaf, one teaspoonful of whole pepper, two cloves, and a few sprigs of parsley tied up in a bunch. Put all this in a stock-boiler, and cover with about ten quarts of cold water. When it comes to a boil skim well, add two tablespoonfuls of salt

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