Beef Stock

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

chuck beef ↝ Beef, steak, chuck [Beef, excludes ground]
a bunch of parsley and thyme ↝ Parsley, raw [Not included in a food category]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
sufficient quantity of water ↝ Water, tap [Tap water]

Instructions (8)

Cut chuck beef into pieces.
Put it into a pot.
Set it on the fire with a sufficient quantity of water to cover it.
When it boils, skim it clean.
Add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and a little salt.
Let the meat boil till tender.
Skim off the fat.
Strain it through a fine hair sieve.

Original Text

Beef Stock.

Cut chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and a little salt. Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve.

Notes

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