Stock

Ingredients

• bones and all trimmings of meat
• cold water

Method

1. 1

   Put bones and trimmings in a pan, cover with cold water, and boil.

2. 2

   Add more water as needed.

3. 3

   Do not add vegetables to prevent souring.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 20. The excerpt below is the record exactly as published.

stock sufficient for the amount of gravy required, and boil up again. Strain off the gravy and send it to table. For made dishes which have a thick gravy, it should be made in the following way — For each pint of gravy required put one ounce of dripping into a pan and leave this on the stove until a blue vapour is seen rising from it. Then to each ounce of dripping stir in one ounce of flour, and con- tinue stirring until the flour is browned. Then add a pint of stock or water for every ounce of flour used, allow to boil, and season to taste. 31 This way of making a thick brown gravy is superior in every way to the old fashioned way of using thickening and burnt sugar, or, as it is usually called, “ black Jack.” The “ black Jack ” ruins your gravy by imparting a bitter taste, and the thickening is in most cases insufficiently cooked in the gravy, which has therefore an appearance not unlike dirty pea soup. A quantity of browned flour may be made at once and a spoon- ful used as required. It will keep good for months. STOCK. — Stock is the liquor made from bones and all trimmings of meat, put into a pan, covered with cold water

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