Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
White Stock
From The "A1" cookery book, 1901
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 2-J- lbs. knuckle of veal
- 2 oz. lean bacon or ham
- 2 carrots
- 1 onion stuck with 2 cloves
- 1 stick of celery
- 12 peppercorns
- i blade of mace
- a bunch of herbs
- i oz. of butter
- 2 quarts of water
- any poultry trimmings
Method
Rub an earthenware stew-pot with butter, add veal cut into small pieces, bones, poultry trimmings, ham, and half a pint of water.
Simmer until gravy flows, then add all other ingredients and two quarts of cold water.
Simmer for five hours, skimming occasionally.
Add salt to taste and strain through a fine hair sieve, then leave to cool.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 9. The excerpt below is the record exactly as published.
White Stock. — 2-J- lbs. knuckle of veal, 2 oz. lean bacon or ham, 2 carrots, 1 onion stuck with 2 cloves, 1 stick of celery, 12 peppercorns, i blade of mace, a bunch of herbs, i oz. of butter, 2 quarts of water, any poultry trimmings
Cook this with the app: pantry check, scaling, and the assistant.