Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

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Stock from Mutton Bone

Name: Stock from Mutton Bone
Yield: 4 servings
Ingredients: a leg of mutton bone; a good handful of fresh green parsley; a good large onion; two or three cloves; two small carrots; one turnip, if young; one head of celery; about one-third of a salt-spoonful; a small pinch of thyme; a little cayenne pepper; a little salt; a couple of leeks; a good tea-spoonful of extract of meat

From Cassell's dictionary of cookery, 1892

Serves 4

This stock can be thickened for gravy or transformed into soup with added ingredients.

A modern interpretation · AI-generated from the original record

Ingredients

a leg of mutton bone
a good handful of fresh green parsley
a good large onion
two or three cloves
two small carrots
one turnip, if young
one head of celery
about one-third of a salt-spoonful
a small pinch of thyme
a little cayenne pepper
a little salt
a couple of leeks
a good tea-spoonful of extract of meat

Method

Chop the leg of mutton bone into small pieces and place in a saucepan with cold water.
Add parsley, onion with cloves, carrots, turnip (if young), celery (or celery-seed), thyme, cayenne pepper, salt, and leeks if available.
Simmer gently for 3-4 hours, then strain into a basin.
Ensure sufficient water is added to yield about two quarts.
Add a teaspoon of extract of meat to enrich the stock.

Nutrition per serving

86Calories

4 gProtein

15 gCarbs

3 gFat

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 34. The excerpt below is the record exactly as published.

a leg of mutton bone being left, and will desci'ibe how to tuni it into stock, though at the same time we must, of course, admit that the result would not be equal to the stock made from the fresh gravy-beef and veal. First, take the leg of mutton bone and chop it up into small pieces with a hatchet, and place these bones in a saucepan in cold water, with a good handful of fresh green parsley, a good large onion in which two or three cloves have been stuck, a carrot, or two small carrots, one turnip, if young — but do not put in any in very hot weather, or when they are old and sweet — one head of celery, or, if no celery is in season, a little celery-seed (about one-third of a salt-spoonful, or about enough to cover a three- penny piece), a small pinch of thyme, a little cayenne pepper, and a little salt; also, if they can be obtained, a couple of leeks. Let all this simmer gently for three or four hours, and then strain it off into a large basin. We ai-e sujjposing sufficient water to have been added to make the quantity when strained ofi" about two quarts. Then add to this a good tea-spoonful of extract of meat

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