Vegetable Stock

Ingredients

• one cabbage
• two carrots
• one turnip
• three large onions
• two ounces of butter
• a bunch of herbs
• three cloves
• thirty peppercorns
• three quarts of cold water
• salt according to taste

Method

1. 1

   Wash and quarter the cabbage, carrots, and turnip.

2. 2

   Wash the onions with skins on.

3. 3

   Put all vegetables in a saucepan with butter and herbs, and sweat for 10 minutes.

4. 4

   Add cold water and salt, bring to a boil, then simmer for 2 hours.

5. 5

   Strain the stock into a basin.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 82. The excerpt below is the record exactly as published.

Vegetable Stock. 1. We take one cabbage, wash it well in cold water, and cut it in quarters. 2. We take two carrots, wash them, scrape them clean, and cut them in quarters. 3. We take one turnip, peel it, and cut it in quarters. 4. We take three large or six small onions, and wash them clean (the skins are to be left on). 5. We put all these vegetables into a saucepan, with tzvo ounces of butter. 6. We also add a bunch of herbs (namely, a sprig of thyme, marjoram, and a bay-leaf) tied tightly .together, three cloves and thirty peppercorns. 7. We put the saucepan on the fire, and let the vegetables and herbs sweat in the butter for ten minutes. We must stir them and not let them burn. 8. We now pour in three qitarts of cold water, and add salt according to taste

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