Vegetable Stock

Ingredients

• a good bunch of parsley
• about a tea-spoonful of extract of meat
• a small quantity of gelatine — about a quarter of one of those little packets
• a little salt
• cayenne pepper
• a very small pinch of dried tarragon

Method

1. 1

   In a saucepan of water, combine parsley, salt, cayenne pepper, and gelatine.

2. 2

   Boil until the gelatine dissolves, then strain into a basin, pressing the onion and parsley to extract flavor.

3. 3

   Add extract of meat and stir until dissolved.

4. 4

   Adjust seasoning as needed.

5. 5

   This stock can be served as soup or used as a base for other dishes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 36. The excerpt below is the record exactly as published.

a good bunch of parsley, a little salt and cayenne pepper, and a small quantity of gelatine — about a quarter of one of those little packets generally sold by grocers for making jelly — let all this boil till the gelatine is dissolved, and then strain it oif into a basin, taking care in straining it to press the onion and parsley so as to squeeze as much as possible the goodness out of them. If any celery-seed happens to have been in the house, a very little may have been added, only care should be taken not to put too much in, as the flavour is exceedingly strong. Having then strained ofi" this liquid, add to it about a tea-spoonful of extract of meat, and stir it all up till the extract is dissolved ; after which taste it as often as the addition of extract of meat entails the addition of more salt, and as extract of meat unfortunately varies both in flavour and goodness, it is difficult to give any exact quantities to be used. Wo now have a very fair stock, which indeed may be sent up as soup just as it is. It is, of course, perfectly pure from grease, and should be, if the gelatine be good, perfectly bright ; the stock is, however, by no means equal in flavour to that made from meat, and consequently a good cook would, if possible, take advantage of anything in her possession to impart a little additional flavour. Now, for this purpose, nothing is better then a few fresh tarragon- leaves, or, if fresh tarragon-leaves camiot be obtained, a very small pinch of dried tarragon

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