White Stock

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Take 1s. worth of veal bones, or the bones of rabbit or chicken, put them in a pan with two or three sliced onions, a pinch of salt, small bunch of herbs—thyme, parsley, and bayleaf—about six peppercorns, black and white, and two cloves;
  2. cover with cold water;
  3. let it come to the boil, then skim and cover up the pan, and boil gently for about one hour and a half;
  4. strain off, remove the fat and use.
Original Text
White Stock.—Take 1s. worth of veal bones, or the bones of rabbit or chicken, put them in a pan with two or three sliced onions, a pinch of salt, small bunch of herbs—thyme, parsley, and bayleaf—about six peppercorns, black and white, and two cloves; cover with cold water; let it come to the boil, then skim and cover up the pan, and boil gently for about one hour and a half, strain off, remove the fat and use.
Notes
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