Stock

Ingredients

• Four pounds of shin of beef
• four pounds of knuckle of veal
• quarter pound of lean bacon or ham
• two ounces of butter
• two large onions
• one turnip
• three carrots
• one head of celery
• three lumps of sugar
• two ounces of salt
• half a teaspoonful of whole pepper
• one large blade of mace
• one bunch of savory herbs
• four quarts and half pint of cold water

Method

1. 1

   Cut up the meat and bacon into pieces of about three inches square; rub the butter on the bottom of the stewpan; put in half a pint of water, the meat, and all the other ingredients.

2. 2

   Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents.

3. 3

   When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five hours.

4. 4

   Remove every particle of scum while it is doing, and strain it through a fine hair sieve.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 10. The excerpt below is the record exactly as published.

STOCK. Four pounds of shin of beef, or four pounds of knuckle of veal, or two pounds of each; an; bones, trimmings of poultry, or fresh meat, quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, half a teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs, fonr quarts and half pint of cold water

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