Stock No. 2
From Cookery for busy lives and small incomes, 1890
Do not throw the vegetables away, but use them in the soup.
Presented as published in 1890. 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 Cookery for busy lives and small incomes (1890) by Mary Harrison, page 8. The excerpt below is the record exactly as published.
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 tied in muslin. Method. — Fry tht bones in a large iron sauce- pan in the dripping. Clean and slice the vegetables and fry them a nice brown, but do not let them burn. Add the herbs and celery seed and two quarts of water or meat liquor ; boil gently for four 32 COOKERY FOR SMALL INCOMES and a half hours. Then strain and remove the vegetables. The bones may be broken up and put on again with more vegetable and meat scraps. The vegetables can be served in the soup. It is a mistake to let stock boil for more than five hours ; after that time the vegetables, having parted with their flavour, absorb the meat flavour, and make the stock poor in taste. The vegetables should not be thrown away, but used in the soup. Note. — ^^'hen stock is made with fresh meat, SIMMER, but do not BOIL it. Simmering e.xtracts the juices from the meat, but boiling is necessary to extract the gelatine from bones. Stock No. 2 Ingredients. — 2 large oinons, 2 carrots, 1 tur- nip, a bunch of herbs, a teaspoonful of celery seed tied in muslin, 3 quarts of meat liquor, a little dripping
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