Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Stock for Brown Sauce
From Soyer's standard cookery, 1912
Serves 10
Mutton or duck should not be used.
A modern interpretation · AI-generated from the original record
Ingredients
- three pounds knuckle of beef
- two pounds knuckle of veal
- one ham-bone
- half-pound of ham fat
- three onions
- one carrot
- six tomatoes
- half a can of tomato puree
- teaspoonful of castor sugar
- half stick of celery
- teaspoonful of peppercorn
Method
In a stock-pot, place shredded onions, blanched carrot, tomatoes, ham fat, and a little dripping.
Simmer for a quarter of an hour without coloring.
Add meat and fill with water, adding a bouquet garni and peppercorns.
Boil for five hours, skimming fat and replenishing with boiling water.
Nutrition per serving
682Calories
44 gProtein
9 gCarbs
51 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 5. The excerpt below is the record exactly as published.
Stock for Brown Sauce. INGREDIENTS. — Three pounds knuckle of beef; two pounds knuckle of veal, one ham-bone or half-pound of ham fat. The carcase of a chicken. Mutton or duck should never be used. Into a stock-pot place three onions, shredded, one carrot, blanched and thinly sliced, six tomatoes, without seeds (half a can of tomato puree, with teaspoonful of castor sugar, will do if fresh tomato is unobtainable) ; add the ham fat and a little dripping. Allow to simmer, but not to take color, for a quarter of an hour. Now add the meat and fill up with two gallons of water, also adding a bouquet garni (two bay leaves, sprig each of thyme and parsley, tied in a bunch), half stick of celery and teaspoonful of peppercorn
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