Plain Stock

Ingredients

• one pound meat
• one quart cold water

Method

1. 1

   Take one pound of meat and bones to one quart of cold water.

2. 2

   If boiling for seven or nine hours, add a little more water.

3. 3

   Cut the meat from the bones into small pieces and break the bones fine.

4. 4

   Place them in a sack or simply break them to allow quicker freeing of the gelatine.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 510. The excerpt below is the record exactly as published.

Plain Stocky take in proportion of one pound meat and bones to one <juart cold wate

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