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 Strong 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

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)

head of celery

2 chopped mushrooms

The following when obtainable

1 tomato

a bunch of savoury herbs, not forgetting parsley

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 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.

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