Stock from Bones - No. 2
From The art of living in Australia, 1893
Good stock can be made from mutton and veal bones as well.
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 174. The excerpt below is the record exactly as published.
STOCK FROM BONES-No. 2. The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be made from mutton and veal bones. The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that requii'e a special flavour. To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavour. The bones must also be chopped very small, and well covered with cold water. When the pot boils put in a teaspoonf ul of salt
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Cook this with the app: pantry check, scaling, and the assistant.