Stock No. 1

Ingredients

• 2 pennyworth of bones
• 3 large onions
• 3 carrots
• 2 turnips
• any scraps of meat
• a bunch of herbs
• 2 ozs. of dripping
• 2 quarts of water
• a teaspoonful of celery seed

Method

1. 1

   Fry the bones in a large iron saucepan in the dripping.

2. 2

   Clean and slice the vegetables and fry them a nice brown, but do not let them burn.

3. 3

   Add the herbs and celery seed and two quarts of water or meat liquor; boil gently for four and a half hours.

4. 4

   Then strain and remove the vegetables.

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 8. The excerpt below is the record exactly as published.

Stock No. 1 Ingredients. — 2 pennyworth of bones, 3 large onions, 3 carrots, 2 turnips, any scraps of meat (bacon rind or a ham bone will give a nice flavour), a bunch of herbs, consisting of a sprig of thyme, parsley, and marjoram, and a bay leaf, tied to- gether, 2 ozs. of dripping, 2 quarts of water, a teaspoonful of celery seed

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