Strong Clear Stock

Ingredients

• 2 pounds of meat
• 2 units of water
• one onion
• three cloves
• one carrot
• one turnip
• one teaspoon sugar
• one teaspoon salt
• eight tablespoons cold water

Method

1. 1

   Cut the meat into dice.

2. 2

   Place the stock-pot on the fire, rub the bottom with a little fat or butter, lay in the meat neatly, and add the cold water.

3. 3

   Boil down until the bottom of the pot is covered with a jelly-glaze, then add the rest of the cold water and the flavouring.

4. 4

   Do not let it boil, but simmer for six hours.

5. 5

   Skim carefully.

6. 6

   If it requires clearing, use the white of an egg or mince some fresh meat and add it to the stock.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 164. The excerpt below is the record exactly as published.

Strong Clear Stock.— To every unit' of meat take 2 units of water. Supposing this unit to be two pounds (^2 oz.), the smallest wortli handling for stock, then the seasoning will be one onion stuck 1 The unit is either one tablespoon or one ounce. 338 The Indian Housekeeper and Cook 239 with three cloves, one carrot, one turnip, savoury herbs, one teaspoon sugar, one teaspoon salt. The meat should be cut into dice as for curry. Place the stock-pot on the fire, rub the bottom with a little fat or butter, lay in the meat neatly, and add eight tablespoons cold water

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