Vegetable Stock

Ingredients

• unches of carrots
• two of turnips
• six heads of celery
• two bunches of white onions
• one of leeks
• ten quarts of boiling water
• an onion
• two cloves
• a little salt
• pepper
• nutmeg grated
• butter

Method

1. 1

   Slice and boil the vegetables in boiling water for two minutes.

2. 2

   Cool in cold water, drain, and place in a stock-pot with boiling water.

3. 3

   Add onion, cloves, salt, pepper, nutmeg, and butter.

4. 4

   Simmer for three hours over a slow fire, skim off butter, and strain the essence through a silk sieve.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1601. The excerpt below is the record exactly as published.

unches of carrots, two of turnips, six heads of celery, two bunches of white onions, and one of leeks, the whole sliced, and boiled for two minutes in boiling water ; cool them afterwai-ds in cold water, then drain, and put them in a stock-pot with ten quarts of boiling water, add an onion with two cloves, a little salt, pepper, nutmeg grated, and butter

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