Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 or 5 lbs. shin beef
- 2 knuckles veal
- Small bunch of herbs
- 2 large pieces of ginger
- 2 onions
- 8 cloves
- 14 to 18 pepper corns
- 1 lemon (juice)
- 1 lemon (rind)
- 4 or 5 carrots
- 4 or 5 turnips
- 8 quarts of cold water
Method
Allow the meat to stand in the water for at least fifteen minutes, then let simmer and add the above ingredients, except for the pepper and salt, which should be added just before straining.
Simmer for four to five hours.
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
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