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Mrs Beeton Recipes Index Page

Estimated Preparation Time: 10 minutes

Estimated Cooking Time: 6 hrs

Servings: 1.2 litres (2 pint) stock, enough for 4 bowls of soup

Non-standard Cooking Utensils: A large pan


Ingredients:

The water in which a joint of meat has been boiled, say 1.2 litres (2 pint)

Trimmings of fresh meat or poultry, shank-bones, roast-beef bones

Any pieces in the larder such as vegetables and spices

A bunch of savoury herbs

Cooking Method

1. Cut up any large ingredients and place all ingredients (including the water) in the pan

2. Simmer very slowly for 6 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Remove any fat from the surface regularly

3. Strain through a sieve.

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