Stock made with Shin of Beef

Ingredients

• a shin of beef
• a quart of cold water
• four table-spoonfuls of butter
• two onions
• three table-spoonfuls of minced carrot
• three table-spoonfuls of minced turnip
• six of celery
• six cloves
• a stick of cinnamon
• three dozen pepper-corns
• two table-spoonfuls of salt
• a bouquet of sweet herbs

Method

1. 1

   Have a shin of beef broken into small pieces.

2. 2

   Wash it well and trim off any tainted pieces.

3. 3

   Put it in a large soup-kettle with a quart of cold water for every pound and a half of meat and bone.

4. 4

   Heat slowly to boiling, skim thoroughly several times in half an hour.

5. 5

   Boil gently for ten hours.

6. 6

   After eight hours, cook butter, onions, carrots, turnip, and celery slowly for half an hour, then add to the stock with cloves, cinnamon, pepper-corns, salt, and herbs.

7. 7

   Cook for an hour longer, then strain.

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

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