White or Medium Stock

Ingredients

• Four pounds of shin of beef
• four pounds of knuckle of veal
• two pounds of each
• one-fourth pound of lean bacon or ham
• two ounces of butter
• two large onions
• one turnip
• three carrots
• one head of celery
• three lumps of sugar
• two ounces of salt
• one-half teaspoonful of whole pepper
• one large blade of mace
• one bunch of savory herbs
• four quarts and one-half pint of cold water

Method

1. 1

   Cut up the meat and bacon into pieces, rub butter on the bottom of the stewpan, add water and all other ingredients.

2. 2

   Cover and simmer gently for five hours, skimming as necessary.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 257. The excerpt below is the record exactly as published.

White or Medium Stock. — Four pounds of shin of beef, or four pounds of knuckle of veal, or two pounds of each ; any bones, trim- mings of poultry, or fresh meat, one-fourth pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, one-half teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs, four quarts and one-half pint of cold water

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