Rich and Strong Stock

Ingredients

• two pounds of the shin of beef
• two pounds of knuckle of veal
• a pint of water
• three quarts of cold water
• a large onion stuck with two cloves
• two cloves
• a large carrot
• a young turnip
• half a blade of mace
• a bunch of savoury herbs
• a few peppercorns
• a little salt

Method

1. 1

   Cut meat into small pieces and break bones.

2. 2

   Butter a saucepan, line with ham or bacon, add meat and bones.

3. 3

   Pour in water, cover, and boil quickly until reduced to glaze.

4. 4

   Add cold water, bring to boil, add onion, celery, carrot, turnip, mace, herbs, peppercorns, and salt.

5. 5

   Simmer for four hours, strain into an earthenware pan, and remove fat when cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1903. The excerpt below is the record exactly as published.

Rich and Strong.— Take two pounds of the shin of beef and two pounds of knuckle of veal ; cut the meat into small pieces, and break up the bones. Butter a saucepan, line it with slices of lean ham or bacon, lay the pieces of meat upon it ; add the bones and any trimmings of meat or poultry that may be at hand. An old hen or the carcase of a rabbit or roasted chicken will be valuable additions. Pour in a pint of water, cover the Siiucepan, and boil it quicldy, stirring it frequently till it is reduced to glaze. Let this brown gently or not, as required, pour in three quarts of cold water, and when this boils add a large onion stuck with two cloves, a few sticks of celery, a large carrot, a young turnip, half a blade of mace, a bunch of savoury herbs, a few pepper- corns, and a little salt

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