|BEEF||PORK||LAMB||POULTRY||FISH||EGGS||PIES & CAKES||VEGETARIAN||ETHNIC||SUBMIT YOUR RECIPE HERE|
|SLOW COOKER||JAMS||BARBECUE||GAZPACHO||PAELLA||TAPAS||VIDEO RECIPES||LATEST MEMBER RECIPES|
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
½ kilo (1 lb) of shin of beef
½ kilo (1 lb) of knuckle of veal
35 g (2 oz) of good lean ham
any poultry trimmings
1 small onion
1 small carrot
1 turnip (the latter should be omitted in summer, lest they ferment)
¼ head of celery
2 chopped mushrooms
The following when obtainable
a bunch of savoury herbs, not forgetting parsley
1 blade of mace
1.2 litres (2 pints) of water.
Salt and pepper to taste.
1. Line a large frying pan with the ham cut in thin broad slices, carefully trimming off all its rusty fat.
2. Cut up the beef and veal in pieces about 8 cm (3 inches) square, and lay them on the ham
3. Cook on a medium heat until the meat is browned, stir frequently.
4. Turn the heat to low. Put in the beef and veal bones, the poultry trimmings, and pour in the cold water. Cook for 15 minutes. Skim 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. Regularly remove any fat from the surface.
6. Strain through a sieve.
You now have a stock that can be used as the base for a soup or any other dishes requiring stock.
BACK TO MRS BEETON'S SOUP INDEX PAGE