Stock

Ingredients

• 2 lbs. meat and bones
• 3 pints cold water
• 1 carrot
• 1 onion
• 1 turnip
• 2 or 3 sprigs of parsley
• A small piece of celery
• Sprig of marjoram
• Sprig of thyme
• Bay leaf
• A few peppercorns
• Tea-spoonful of salt

Method

1. 1

   Cut up meat, break the bones, put into the water with salt, bring slowly to boil; add vegetables, and simmer for 3 or 4 hours.

2. 2

   Strain into a basin, and when cold remove fat from the top.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 3. The excerpt below is the record exactly as published.

STOCK Stock is the foundation of all meat sauces, soups, and purees, and may be prepared either expensively or economically. It is the Hquid in which meat and bones (either cooked or uncooked) have been boiled. There are various kinds of stock. 1. First stocky made by boiling fresh meat and bones. 2. Second stocky made by reboiUng the meat and bones used for first stock, with water, fresh vegetables, and seasoning added. This stock will become a thick jelly when cold. Owing to longer cooking and a higher temperature much gelatine is extracted, thus making it useful for jellies. 3. White stocky made from white meats, such as bones half boiled for brown stock, chicken, veal, cowheel, etc. 4. Browfi stocky made from brown meats, such as beef, rabbit, etc. 5. Fish stock, made from the bones and trimmings of fish. Stock 2 lbs. meat and bones. 3 pints cold water. I carrot. 1 onion. J turnip. 2 or 3 sprigs of parsley. A small piece of celery. Sprig of marjoram. Sprig of thyme. Bay leaf. A few peppercorns. Tea-spoonful of salt. Method, — Cut up meat, break the bones, put into the water with salt, bring slowly to boil; add vegetables, and simmer for 3 or 4 hours. Strain into a basin, and when cold remove fat from the top. Tied in a piece of musHn. SOUPS Soup is a very useful and wholesome kind of food, as it supplies nourishment in a form which is easily digested and passed into the blood. With attention and a little trouble it may be prepared economically, being made without meat, from nourishing vegetables, such as peas, beans, and lentils, etc. Soups made from vegetables must have a good proportion of milk or cream added. Tomato Soup Half tin of tomatoes. I quart of stock or water. I carrot, sliced. I onion, sliced. 3 cloves. ) 3 or 4 peppercorns. > Tied up in muslin. Small blade of mace, j I oz. butter. T oz. flour. J pint milk or cream. I tea-spoonful salt. Method, — Put tomatoes, with stock or water and vegetables, into a pan, and cook till soft; pour on to a sieve, and rub the pulp through with a wooden spoon. Melt the butter in a pan, mix in flour, add milk or cream, slowly stirring all the time, then add soup, and stir till it boils ; put in one or two lumps of sugar, add more seasoning if required, and serve. SOUPS 7 Ox^tail Soup I ox-tail. I carrot, sliced. I onion, sliced. 1 turnip, sliced. 2 or 3 cloves. I tea-spoonful salt 3 pints water or stock. A little celery stalk. A bunch of sweet herbs. 2 or 3 peppercorns. 2 or 3 sprigs of parsley. I oz. butter. I oz. flour. Method. — Wash the ox-tail and cut into pieces about i inch long, put butter into a pan, and when quite hot put in meat and fry a good brown ; remove, mix in flour, brown, then add water or stock slowly, and stir till it boils ; put in the meat, herbs, and other ingredients, simmer gently till the meat is tender and parts easily from the bone. Skim off the fat, put the meat into a tureen, then pour the soup on to a wire sieve ; rub the vegetables through with a wooden spoon, reheat, and pour over the pieces of meat. Salt and pepper to taste. Method. — Wash and peel potatoes, cut with onions into thin slices, put them with dripping into a saucepan, and place over gentle heat for about lo minutes, shaking occasionally to keep them from sticking; add water, and boil till tender. Rub through a sieve with a wooden spoon, put back in the pan, with milk and sago. Boil till sago is transparent, add seasoning, and serve. Potato Soup 1 lb. potatoes. 2 or 3 onions. I oz. dripping. i\ pint water. \ pint milk. I dessert-spoonful sago. Queen Soup I quart milk. 1 onion. 2 oz. butter. Salt and pepper to taste. 2 bay leaves. I blade of mace. oz. cornflour. A little powdered cinnamon. Method. — Put milk into a saucepan wdth onion, bay leaves, and mace. Cover, and set by the fire to simmer, but not boil, for I hour, then strain through a sieve. Melt butter in the 8 HOUSEHOLD COOKERY pan, mix in the cornflour, and milk, slowly stirring all the time till it boils. Add salt and pepper. Pour into a hot tureen, and sprinkle lightly over the top some powdered cinnamon. Scotch Broth 2 lbs. brisket or flat rib of beef. 2 quarts water. 1 onion. Sprig of parsley. 2 oz. barley. A little cabbage, roughly chopped. I carrot. 1 turnip. Bunch of sweet herbs. 2 tea-spoonfuls salt. \ tea-spoonful pepper. Method. — Put the meat into a pan wdth the water and salt, add vegetables, sweet herbs, and just bring to boil ; skim well, and boil gently for 2\ hours ; remove herbs, season to taste, and serve. (White) Lentil Soup \ lb. red lentils. 1 onion, sliced. 2 or 3 sprigs of parsley. I oz. butter. \ pint skimmed milk. 3 pints water. 1 carrot

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