Second or Household Stock

Ingredients

• Put the bones and meat from which first stock has been made
• half a teaspoonful of salt
• pieces of fresh carrot
• onion
• turnip
• celery

Method

1. 1

   Cover the bones and meat with the same quantity of water; add half a teaspoonful of salt; bring to boiling-point and skim.

2. 2

   Add pieces of fresh carrot, onion, turnip, and celery, and let the stock simmer.

3. 3

   Into the household stock may be put trimmings of cooked or uncooked meat and poultry, and bones, which should be freed from fat or sauce.

4. 4

   No bread, green vegetables, or starchy materials should be put into the stockpot.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 3. The excerpt below is the record exactly as published.

Second or Household Stock. Put the bones and meat from which first stock has been made into the stockpot. Cover with the same quantity of water ; add half a teaspoonful of salt ; bring to boiling-point and skim. Add pieces of fresh carrot, onion, turnip, and celery

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