Vegetarian Stock

Ingredients

• one pound of Egyptian lentils
• six ounces of pearl barley
• three carrots
• six onions
• a bunch of sweet herbs
• a stick of celery
• a teaspoonful of celery seeds
• four cloves
• a blade of mace
• a dessertspoonful of salt
• a gallon of water

Method

1. 1

   In a large saucepan, bring water to a boil and add pearl barley.

2. 2

   After boiling, add lentils, carrots, onions, herbs, celery, cloves, mace, and salt.

3. 3

   Simmer slowly for 6-8 hours, then strain.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 3. The excerpt below is the record exactly as published.

a blade of mace, a bunch of thyme and parsley. Put the pan over a brisk fire for about fifteen minutes, stirring round the con- Fills with plenty all her tables^ Bakes the honeyed loaves of barley ^ Kneads the dough with niagic fingers, With her arms of strength ami beauty.^ Finnish Kalevala. 5 STOCKS. * This Bouillabaise a noble dish is — A sort of soupf or broth^ or brew, Or hotchpotch of all sorts of fishes That Greenwich never could outdo* tents occasionally. Add three quarts of water and a teaspoonful of salt, and simmer for two hours, keeping it well skimmed so that no fat is left floating on the top. Strain through a fine hair sieve, and put away for use. SStown Stocft^ This is made in the same way as the white stock, only beef takes the place of veal, and mace is not used as a flavouring. Iffeb Stocft* The bones of any delicately flavoured fish can be used for this. They should be covered with water with a little salt in it, and gently simmered until the water is reduced one half, * Green herbs^ red peppers^ mussels ^ saffron, Soles, onions, garlic, roach and dace : All these you eat at Terra's tavern. In that one dish of Bouillabaise,^ — Thackeray. STOCKS. * Tlie comic of those contrivances^ Cold glories served up wit It three-pauU worth* sctuce,^ Robert Browning. and the liquid is thick and glutinous. This stock is useful for all fish sauces and for oyster soup. IDcgetatfan Stocft^ One pound of Egyptian lentils, six ounces of pearl barley, three carrots, six onions, a bunch of sweet herbs, a stick of celery, or a teaspoonful of celery seeds, four cloves, a blade of mace, a dessertspoonful of salt. Put a gallon of water

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