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Stock made with Shin of Beef
From Miss Parloa's kitchen companion, 1887
Serves 8
Ensure to skim the stock multiple times for clarity.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 53. The excerpt below is the record exactly as published.
Stock made with Shin of Beef. Have a shin of beef broken into small pieces. Wash it well and trim off any tainted pieces that may be found at the lower end. Put it in a large soup-kettle with a quart of cold water for every pound and a half of meat and bone. Heat slowly to the boiling-point, and then skim thoroughly. The liquid should be skimmed several times 114 MISS PARLOA'S KITCHEN COMPANION. in half an hour. Now place the pot where its contents will boil gently for ten hours. When it has been cook- ing for eight hours, put in a stew-pan four table-spoonfuls of butter, two onions, cut fine, three table-spoonfuls of minced carrot, three of minced turnip, six of celery ; then cook slowly for half an hour. At the end of that time cook the vegetables a little more rapidly for about a minute, stirring all the time. When they have become browned slightly, add them, with the butter, to the stock. Add also six cloves, a stick of cinnamon, three dozen pepper-corns, two table-spoonfuls of salt, and a bouquet of sweet herbs
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