Stock Pot
From The art of living in Australia, 1893
Avoid adding fat to the stock as it makes it greasy. Use fresh herbs for better flavor.
Presented as published in 1893. 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 The art of living in Australia (1893) by Philip E. Muskett, page 172. The excerpt below is the record exactly as published.
STOCK POT. The stock pot is indispensable to good cooking, and although many soups and sauces can be made with water as a foundation, nearly all of them are im})roved by using stock, and no cook who desires to achieve good results should be without a basin of stock when she commences operations in the morning. There are saucepans now called digesters, which are most useful as stock pots, but any good-sized saucepan or boiler will do very well indeed. This should be put on fresh eveiy morning with everything the larder contains that is suitable — such, for instance, as the bones of fresh or cooked meat, poultry, or rabbits. Never put in fat, as this can be rendered down for pastry and frying, and only makes the stock greasy ; always cover the bones with cold water, but regulate the quantity by the material used. Put in cold water with a teaspoonful of salt, and when it boils up, skim well ; when skimming, take an iron spoon and a basin of water, and dip the spoon in the water each time the scum is removed ; then put in the peppercorns and vegetables. In very hot weather put peppercorns and a fagot of herbs only, as the vegetables cause the stock to turn sour very soon ; peppercorns should always be used, as they impart a much pleasanter flavour to soup than pepper. A fagot of herbs is made with a bay or peach leaf, a sprig each of parsley, thyme, and marjoram tied together with a piece of cotton. These herbs can be grown so easily if one has a small garden, or even in a box, with very little care ; they impart such a pleasant flavour to soups and gravies. Leeks cut up with the green tops and put into the stock pot instead of onions are very good. THE STOCK POT. 261 Part of the onion skin left on makes stock a good colour, but it can be coloured by burning half a teaspoonful of sugar in an old spoon, or by a few drops of caramel
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