Stock (cooking)


Take care of the liquor you have boiled poultry or meat in, as it is useful for making soup. 

 Using the Stock

The good housewife never boils a joint without converting the broth into some sort of soup. 

 Brown Stock (2)

Brown stock may be made from all sorts of meat, bones, remnants of poultry, game, &c. The shin of beef makes an excellent stock. 

 Reducing Salt

If the liquor be too salt, use only half the quantity, and add some water; wash salted meat well with cold water before you put it into the boiler. 

 Brown Stock (1)

Put five pounds of shin of beef, three pounds of knuckle of veal, and some sheep's trotters or cow-heel into a closely-covered stewpan, to draw out the gravy very gently, and allow it to become nearly brown. Then pour in sufficient boiling water to entirely cover the meat, and let it boil up, skimming it frequently; seasoning it with whole peppers, salt, and roots, herbs, and vegetables of any kind. That being done, let it boil gently five or six hours, pour the broth off from the meat, and let it stand during the night to cool. The following morning take off the scum and fat, and put it away in a stone jar for further use.