BONE STOCK FOR SOUP. BONES of any cooked or uncooked meat
I quart of water to each 1lb. of bones;
1 bunch of herbs;
2 cloves;
10 peppercorns;
2 scraped carrots;
1 stick of celery;
1 teaspoonful of salt.
Cut away all the fat from the bones and break them into small pieces
put them into a pan,cover with cold water, and let it boil quickly
till the scum rises; skim and add some cold water to help the scum to rise.
Wash and peel, and slice the vegetables, herbs, and spices, put them in the pan
and simmer the whole gently for 3 hours. Strain and let it stand all night.
Next day take off the fat very carefully, not leaving a trace of it. It is then fit for use.
Note.-The bones may be grilled or browned before they are used, to give colour to the stock.
Time 2 to 3 hours.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
|