Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Meat Stock
From Miss Parloa's kitchen companion, 1887
Serves 4
This stock can be used for soups, sauces, and made dishes. It is advisable to boil the bones and trimmings as soon as possible.
A modern interpretation · AI-generated from the original record
Ingredients
- a pound of meat and bones
- a quart of water
Method
Boil the meat and bones in a quart of water for several hours, allowing it to reduce by half.
Strain and cool before using.
Ensure that the materials are sweet to avoid bad flavors.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 50. The excerpt below is the record exactly as published.
a quart of water to every pound of meat and bones
Cook this with the app: pantry check, scaling, and the assistant.