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 Medium Stock

Mrs Beeton Recipes Index Page

Estimated Preparation Time: 15 minutes

Estimated Cooking Time: 5 hrs 30 mins

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

Non-standard Cooking Utensils: A large frying pan or other pan


Ingredients:

kilo (1 lb) of shin of beef
OR
kilo (1 lb) of knuckle of veal
OR
kilo (1 lb) any mix of poultry trimmings, bones, fresh meat

50 g (2 oz) butter

1  small onion

1  small carrot

leek

head of celery

2 chopped mushrooms

a bunch of savoury herbs

1 cloves,

1 blade of mace

1.2 litres (2 pints) of water.

Salt and pepper to taste.

Cooking Method

1. Line a large frying pan with the butter.

2. Cut up any large ingredients and place all ingredients in the pan

3. Cook on a medium heat until the meat is browned, stir frequently.

4. Turn the heat to low and pour in the cold water. Cook for 15 minutes. Skim fat off well.

5. Simmer very slowly for 5 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

6. Strain through a sieve.

This is the basis of many of the soups mentioned in these pages and will be found quite strong enough for ordinary purposes.

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