Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Ordinary Stock for Gravy and Sauces
From Practical household cookery, 1891
Serves 11
No salt should be added to this stock.
A modern interpretation · AI-generated from the original record
Ingredients
- six pounds of shin of beef
- two pounds of leg of veal
- two carrots
- one onion
- half a head of celery
- two ounces of butter
- three quarts of stock No. 1
- an old fowl
Method
Brown the beef, veal, carrots, onion, and celery in butter for about twenty minutes.
Add stock and old fowl, boil, skim, and simmer until reduced by half.
Strain into a pan.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 7. The excerpt below is the record exactly as published.
ORDINARY STOCK FOR GRAVY AND SAUCES. Put into a saucepan six pounds of shin of beef, two pounds of leg of veal, two carrots sliced, one onion, and half a head of celery cut in two ; brown the lot with two ounces of butter for about twenty minutes ; then add three quarts of stock No. i and an old fowl
Cook this with the app: pantry check, scaling, and the assistant.