Stock
- 6 lbs shin of beef or 6 lbs knuckle of veal
- Any bones, poultry trimmings or fresh meat
- 1/4 lb lean bacon or ham
- 2 ounces butter
- 2 large onions, each stuck with cloves
- 1 turnip
- 3 carrots
- 1 head celery
- 2 ounces salt
- 1/2 tsp whole pepper
- 1 large blade of mace
- 1 bunch savory herbs except sage
- Other:
- 4 quarts & 1/2 pint cold water
- 1 Tbsp salt
Cut up the meat and bacon or ham into pieces of about 3 inches square. Break the bones into small pieces. Rub the butter on the bottom of the stewpan. Put in 1/2 pint of water, the broken bones, then the meat and all the other ingredients. Cover the stewpan and place on a sharp fire, occasionally stirring the contents.
When the bottom of the pan becomes covered with a pale, jelly-like substance, add the 4 quarts of cold water. Simmer very gently for 5-6 hours. Be careful not to let it boil quickly. When nearly cooked, add in a tablespoon of salt to assist the scum to rise up. Remove every particle of scum and strain it through a fine hair sieve. When cool, remove all grease.
Keep in small jars in a cool place.
When the bottom of the pan becomes covered with a pale, jelly-like substance, add the 4 quarts of cold water. Simmer very gently for 5-6 hours. Be careful not to let it boil quickly. When nearly cooked, add in a tablespoon of salt to assist the scum to rise up. Remove every particle of scum and strain it through a fine hair sieve. When cool, remove all grease.
Keep in small jars in a cool place.
Submitted by Jul 3, 2009
15 min
30 min
45 min