Game Stock

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

base

any kind of poultry or game bones, fresh or roast, fresh are best. ↝ Game meat, caribou, raw [Lamb, Veal, and Game Products]
two ounces of butter or fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
two onions cut up into little dice shapes ↝ Onions, raw [Vegetables and Vegetable Products]
one large leek ↝ Leeks [Onions]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a good bunch of herbs (thyme, parsley, bayleaf, basil, and marjoram)
two or three fresh mushrooms, if you have them ↝ Mushrooms, raw [Other vegetables and combinations]
a pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
stock (any stock from veal, rabbit, or chicken, such as above can be used)

Instructions (4)

Put two ounces of butter or fat in a stewpan with two onions cut up into little dice shapes, one large leek, one carrot, a little celery, one turnip, a good bunch of herbs (thyme, parsley, bayleaf, basil, and marjoram), two or three fresh mushrooms, if you have them, and a pinch of mignonette pepper.
Place the bones on this, cover the pan and fry the contents all together for about twenty to thirty minutes, taking care they do not burn.
Then cover them well with stock (any stock from veal, rabbit, or chicken, such as above can be used), let it come to the boil, then strain and let it simmer gently for two or three hours.
Strain off when cold, remove any fat, and use.

Original Text

Game Stock.—Take any kind of poultry or game bones, fresh or roast, fresh are best. Put two ounces of butter or fat in a stewpan with two onions cut up into little dice shapes, one large leek, one carrot, a little celery, one turnip, a good bunch of herbs (thyme, parsley, bayleaf, basil, and marjoram), two or three fresh mushrooms, if you have them, and a pinch of mignonette pepper. Place the bones on this, cover the pan and fry the contents all together for about twenty to thirty minutes, taking care they do not burn. Then cover them well with stock (any stock from veal, rabbit, or chicken, such as above can be used), let it come to the boil, then strain and let it simmer gently for two or three hours. Strain off when cold, remove any fat, and use.

Notes

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