White Stock

Ingredients

• a knuckle of veal
• 1 leek
• 1 large onion
• 2 strips of parsley
• a bay leaf
• 2 whole cloves
• 6 whole peppers
• a small sprig of thyme
• Ys tablespoonful salt

Method

1. 1

   Place the knuckle of veal in a saucepan, cover with cold water, and set over the fire.

2. 2

   Add the leek, onion, parsley, bay leaf, cloves, peppers, thyme, and salt.

3. 3

   Cover and boil slowly until the meat falls from the bones, then strain through a napkin and remove all the fat.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 29. The excerpt below is the record exactly as published.

White Stock fok Above Potaqb. — Place a knuckle of veal, costing about 20 cents, in a saucepan ; cover with cold water ; set the saucepan over the fire ; add, if handy, some poultry trimmings ; as soon as it boils add 1 leek, 1 large onion and 2 strips of parsley tied together with a bay leaf, 2 whole cloves, 6 whole peppers, a small sprig of thyme, and Ys tablespoonful salt

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