Stock

Ingredients

• Four pounds Shin of Beef
• One Carrot
• One Turnip
• One Onion
• Half a head of Celery
• One teaspoonful of Salt
• Four quarts of Water

Method

1. 1

   Cut the meat off the shin of beef into small pieces.

2. 2

   Break the bones and remove the marrow.

3. 3

   Put the meat, bones, and water into a stock-pot, add the salt, and remove the scum as it rises.

4. 4

   When the stock is thoroughly skimmed and boiling, put in the vegetables, all well washed and cut up in large pieces.

5. 5

   Let the stock boil slowly for at least five hours; then strain it through a hair-sieve into a basin, and let it get cold.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 1. The excerpt below is the record exactly as published.

Stock. Ingredients. Four pounds Shin of Beef. * One Carrot. One Turnip. One Onion. Half a head of Celery. One teaspoonful of Salt. Four quarts of Water

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