Vegetable Stock
From The victory cookery book, 1918
The vegetables can be used for cutlets, pies, or served with meat.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 5. The excerpt below is the record exactly as published.
Vegetable Stock (For Sour oR FOR A FOUNDATION FOR GRAVY OR SAUCE) Materials.—Carrots, turnips, onions, leeks, celery, cabbage (1 lb. of these vegetables mixed), } oz. fat (if possible allow 1 oz. of fat), oz. salt. — SOUPS, STOCKS, GRAVY, SAUCES 21 Method.—Cut the vegetables in small blocks about 4 inch square. Place the fat in the pot, add the vegetables and salt, cover with a lid and place over a very gentle heat. Stew, stirring from time to time until the vegetables become quite tender. Remove the lid, and when the fat is clear and a sediment has formed at the bottom of the pan similar to the dried gravy which forms in the tin when roasting meat, cover the vegetables with 1 quart of water
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