Vegetable Stock

Ingredients

• 2 qts. cold water
• J lb. carrot
• 6 oz. turnip
• | lb. onions
• | lb. leeks
• A small parsnip
• | lb. celery
• lb. trimmings of cauliflower or lettuce
• A bunch of herbs
• 2 oz. dripping or butter
• A pinch of sugar
• Salt

Method

1. 1

   Prepare the vegetables and cut them into pieces.

2. 2

   Melt the butter or dripping in a saucepan, add the vegetables, and stir until brown.

3. 3

   Add a small cupful of water and cook until absorbed.

4. 4

   Pour on the remaining water, stir well, and bring to a boil.

5. 5

   Skim, add herbs and seasoning, and simmer for at least 2 hours.

6. 6

   Strain and cool quickly if not for immediate use.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 59. The excerpt below is the record exactly as published.

Vegetable Stock 2 qts. cold water. J lb. carrot. 6 oz. turnip. | lb. onions. J lb. leeks. A small parsnip. | lb. celery. \ lb. trimmings of cauli- flower or lettuce. A bunch of herbs. 2 oz. dripping or butter. A pinch of sugar. Salt

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