Another Way (Vegetable Stock)

Ingredients

• 2 qts. cold water
• I lb. lentils
• | lb. haricot beans
• lib. assorted vegetables
• A bunch of herbs
• Pepper and salt

Method

1. 1

   Wash the lentils and beans, soak overnight in some of the water.

2. 2

   Next day, turn them into a saucepan with the soaking water and add more to make up the quantity.

3. 3

   Bring to a boil, skim, and simmer for 30 minutes.

4. 4

   Add prepared vegetables and herbs, and season to taste.

5. 5

   Simmer for about 2 hours longer and strain.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 58. The excerpt below is the record exactly as published.

A bunch of herbs. 1 dessert-sp. salt. A few mushrooms if possible. Any kind of game can be used for this, provided it is not high. Uncooked game is always better than that which has been already roasted, but both can be utilised. It is a very good way of using an old bird, or the carcase or trimmings of birds. A piece of beef is generally used along with the game. but it is not absolutely necessary. A piece of rabbit or some rabbit bones can also be used. Cut the game and other meat into small pieces, chop the bones and wash any parts that require it. Cut the bacon in small strips and melt it slowly in a large saucepan, put in the prepared game, &e., and fry them until nicely browned. Then add the water by degrees and bring slowly to the boil. Add the salt and skim well. Then draw the saucepan to the side of the fire and cook slowly for an hour, skimming when necessary. Add the vegetables cut in small pieces and the other flavourings, and simmer all together for about three hours longer. Strain and set aside until cold. If slowly cooked and kept well skimmed, the stock ought to be nice and clear, but if a perfectly clear soup is wanted it may be further clarified. Bone Stock 4 lbs. bones. 4 qts. cold water. 2 carrots. 2 turnips. 2 onions. Salt. 2 or 3 sticks of celery. A bunch of herbs. 12 peppercorns. 6 cloves. 1 blade of mace. 2 oz. dripping. Bone stock is decidedly cheaper than that which is made with meat, but it is apt to be wanting in flavour. Still it is very useful as a foundation for many of the vegetable soups, and also in the making of stews and sauces, if no ordinary stock from a stock pot is available. Any kind of bones may be used for making stock, but uncooked are better than those which have already been cooked. If possible a ham bone should be included, as it will help to give flavour. In order to extract all the goodness from the bones they should be broken in small pieces. This is best done by the butcher when buying them, especially if they are large. Wash the bones in warm water, trimming awayany discoloured-looking meat or fat, and dry them in a coarse cloth. Melt the dripping in a large saucepan, and when smoking hot put in the bones and brown them on all sides, turning them over and over with a long iron spoon. When brown, add the water gradually and bring slowly to the boil. Simmer slowly for £ hour, care- fully removing all scum that rises. Then add the vegetables, herbs, and other seasonings, and boil all together for 7 or 8 hours until reduced to about half the original quantity. This stock should cook more rapidly than meat stock, in order to extract all the goodness from the bones. The bones will be white and dry and full of little holes if all the nutriment has been extracted from them. When ready, strain and stand till cold. Note. — If a light-coloured stock is required, omit the preliminary browning of the bones and do not use any dripping, Vegetable Stock 2 qts. cold water. J lb. carrot. 6 oz. turnip. | lb. onions. J lb. leeks. A small parsnip. | lb. celery. \ lb. trimmings of cauli- flower or lettuce. A bunch of herbs. 2 oz. dripping or butter. A pinch of sugar. Salt. Vegetable stock is useful as a basis for many vegetable soups and also for vegetarian dishes of different kinds. STOCKS AND SOUPS 39 It can be made of almost any kind of vegetable, and the more variety the better. The above quan- tities are only given as a guide as to what can be done. The trimmings and even the parings of vegetables can be utilised in this way, only care must be taken to see that they are thoroughly clean and fresh. About the usual proportion to allow is 1 lb. of cut-up vegetables to 1 qt. water. Instead of plain water, the liquid in which any vegetable has been boiled may be used for making the stock. There must, of course, be no soda in it. The water in which rice or macaroni have been cooked can also be utilised. Prepare the vegetables and cut them in pieces. Melt the butter or dripping in a saucepan, put in the vegetables well drained and dried, and stir them over the fire until brown. Then add a small cupful of water and cook again until all the liquid is absorbed. Pour on the remainder of the water, stir well and bring to the boil. Then skim, add the herbs with seasoning to taste, and simmer at least 2 hours. More water must be added if the liquid becomes too much reduced. When ready, strain and cool off quickly if not required for immediate use. Another Way 2 qts. cold water. I lb. lentils. | lb. haricot beans. lib. assorted vegetables. A bunch of herbs. Pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.