Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
General Stock
From Cookery for every household, 1914
Serves 8
Avoid adding thickened sauces, rice, potatoes, or bread to the stock.
A modern interpretation · AI-generated from the original record
Ingredients
- All scraps of meat, cooked or uncooked
- bones
- pieces of vegetable
- poultry giblets
- rinds of bacon
- double the weight of water there is of meat, &c.
- a few washed and crushed egg-shells
Method
Put all stock materials into a stock pot and cover with cold water.
Bring to a boil, then simmer for 4-5 hours.
Strain through a sieve or cloth into a basin and cool.
Do not leave stock in the saucepan overnight.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 60. The excerpt below is the record exactly as published.
General Stock. — The Stock Pot In every household where meat is used daily a stock pot should be in general use. There should Stock Pot for large household be sufficient material left from the daily meals to furnish stock for ordinary family soups without having to buy fresh meat or use expensive meat extracts for the purpose. A regular stock pot is made of tinned copper, tinned iron, hluminium, or steel. In large estab- lishments, where much cooking is done, it is better to have one that is fitted with a tap, which will permit of the liquid being drawn off when required, without disturbing the fat, which rises on the top. For small households an ordinary tinned or sill- cated saucepan will serve the purpose very well. An earthenware casserole or marmite is also to be recommended for small quantities of stock ; it is very clean, and it is easy to keep the contents simmering at a gentle rate. The saucepan chosen must be large enough to hold the bones, meat, water, &c., used for making the stock, and leave 4 inches over at the top to allow for skimming. All scraps of meat, cooked or uncooked, bones and pieces of vegetable, poultry giblets and rinds of bacon, should be kept for making stock. Remains of gravy, too, should be saved for the same purpose, although no thickened sauce must be added, as it would cloud the stock. For the same reason such things as rice, potatoes, bread, must not be added, as they would thicken the stock. Look over the scraps carefully and see that they are all clean and free from taint. Nothing must be added unless it is quite clean and contains some goodness. Scraps of game that are high must also be avoided. The more variety of meat and vege- tables used, the better will be the flavour. Break up the bones, remove any fat from the meat, and cut both meat and vegetables in small pieces. When all is ready, put the stock material into the stock pot and cover it well with cold water. To be exact, there should be double the weight of water there is of meat, &c. Instead of plain water, the liquid in which meat or vegetables have been boiled may be used, only avoid using the water in which cabbages or potatoes have been cooked, or that to which soda has been added, or any liquid that is too much salted. A few washed and crushed egg-shells
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