Stock

Ingredients

• two gallons of cold water
• one pound of meat and bone
• one even teaspoon of salt
• half a salt-spoon of pepper

Method

1. 1

   Cut meat into small bits and break bones into short pieces.

2. 2

   Allow one quart of water for each pound of meat and bone.

3. 3

   Let the meat stand until the water is slightly colored, then bring to a slow boil, skimming off any impurities.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 59. The excerpt below is the record exactly as published.

STOCK AND SEASONING. The preparation called Stock is for some inscrutable reason a stumbling-block to average cooks, and even by experienced housekeepers is often looked upon as troublesome and expensive. Where large amounts of fresh meat are used in its preparation, the latter adjective might be appropriate ; but stock in reality is the only mode by which every scrap of bone or meat, whether cooked or uncooked, can be made to yield the last particle of nour- ishment contained in it. Properly prepared and strained into a stone jar, it will keep a week, and is as useful in the making of hashes and gravies as in soup itself. The first essential is a tightly- covered kettle, either tinned iron or porcelain-lined, holding not less than two gallons ; three being a preferable size. Whether cooked or uncooked meat is used, it should be cut into small bits, and all bones broken or sawn into short pieces, that the marrow may be easily extracted. To every pound of meat and bone allow one quart of cold water, one even teaspoon of salt, and half a salt- spoon of peppe

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