Wyvern’s Vegetable Stock

Ingredients

• two pounds of carrots
• two ounces of celery
• a handful of parsley
• a dessert-spoonful of thyme and marjoram blended
• a shallot
• one pound of well-clarified beef suet
• five quarts of water
• one ounce of salt
• a quarter of an ounce of pepper
• three cloves
• a pinch of allspice

Method

1. 1

   Slice the carrots, celery, parsley, thyme, marjoram, and shallot.

2. 2

   Fry them in the suet until lightly colored, then add water and bring to a boil.

3. 3

   Skim the surface, then add salt, pepper, cloves, and allspice.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 16. The excerpt below is the record exactly as published.

Wyvern’s” Vegetable Stock. — Slice up two pounds of carrots, two ounces of celery, a handful of parsley, a dessert- spoonful of thyme and marjoram blended, and a shallot. [ Wyvern really advises a clove of garlic.] Put them into a stewpan with one pound of well-clarified beef suet or the fat skimmed from the pot-au-feu. Fry till lightly coloured, then add five quarts of water. Boil up slowly and skim. Then add one ounce of salt, a quarter of an ounce of pepper, three cloves, a pinch of allspice

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