Vegetable Stock

Ingredients

• J pint white haricot beans or butter beans
• £ pint German lentils
• 2 oz. butter
• bouquet-garni (thyme, marjoram, bay-leaf and parsley)
• 1 piece celery
• a clove of garlic
• 1 leek
• 2 carrots
• 1 turnip
• 3 quarts water

Method

1. 1

   Wash and drain beans and lentils.

2. 2

   Melt butter, fry beans and lentils, add sliced onion and leek, moisten with water, boil, and add remaining vegetables and herbs.

3. 3

   Simmer for 1.5 hours, strain, and cool.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 102. The excerpt below is the record exactly as published.

VEGETABLE STOCK AND SAUCES. Vegetable Stock. J pint white haricot beans or butter beans, £ pint German lentils, 2 oz. butter, bouquet-garni (thyme, marjoram, bay-leaf and parsley), 1 piece celery, a clove of garlic, 1 leek, 2 carrots, 1 clove, 1 turnip, 3 quarts water

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