Frenchside
Stock
From Mrs. Maclurcan's cookery book, 1899
Serves 10
The longer it boils, the richer the stock. This stock can also serve as white stock if a little milk is added.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 5. The excerpt below is the record exactly as published.
stock ; having that ready you can make any soup you ivish. Fleshy meat, not fat or cooked meat^ must he used for soups and gentle simmering is absolutely necessary, 1— STOCK. 4 or 5 lbs. shin beef 2 onions 2 knuckles veal 8 cloves Any trimmings of lean meat 14 to 18 pepper corns and fresh bones 2 large pieces of ginger Small bunch of herbs 1 lemon (juice) 4 or 5 carrots i lemon (rind) 4 or 5 turnips 8 quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.