BEEF STOCK

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. “Stock,” says the “G. C.”—an experienced and able writer on cookery—“is to cook what the medium or the water is to the painter in oils or in water colours.
  2. It may be defined, generally speaking, as a solution in water of the nutritive and sapid elements contained in meat and bones: certain seasonings added to it to make it savoury, and if to this you add the flavour of various vegetables, you have soup.
  3. For the type of all stock-making there can be no better recipe taken than that of the French pot-au-feu.”
  4. Let us therefore consider attentively the following instructions for that most valuable of culinary operations, based on Gouffe’s recipe for his petite marmite.
Original Text
BEEF STOCK. “Stock,” says the “G. C.”—an experienced and able writer on cookery—“is to cook what the medium or the water is to the painter in oils or in water colours. It may be defined, generally speaking, as a solution in water of the nutritive and sapid elements contained in meat and bones: certain seasonings added to it to make it savoury, and if to this you add the flavour of various vegetables, you have soup. For the type of all stock-making there can be no better recipe taken than that of the French pot-au-feu.” Let us therefore consider attentively the following instructions for that most valuable of culinary operations, based on Gouffe’s recipe for his petite marmite.
Notes
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