Beef Stock
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- a dessertspoonful of salt
- 1 pint water Remove all fat
- 1 pint water Pass
- two carrots
Method
- Leg of Beef--9d.
- Vegetables--1d.
- The bone in this meat should be chopped small by the butcher.
- Remove the marrow from the bones, and cut the meat into small pieces;
- put all together into a stock pot or digester, cover well with cold water, and bring it to the boil;
- add a dessertspoonful of salt;
- this will throw up the scum, which must be carefully removed.
- When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place.
- This is the foundation for nearly all good brown soups.
- The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes.
- 1 lb.
- Gravy Beef 1 pint water Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into a pulp with a sharp knife, pour over the cold water, and let it stand for an hour.
- Pour it into a brown baking jar and put it into a cool oven, and keep it below boiling point for an hour or longer, according to the heat of the oven.
- It should look brown, thick, and rich, when sufficiently cooked.
- Strain through a colander, add salt to taste, and it is ready to serve.
- 1 lb Gravy Beef 1 pint water Pass the meat twice through a sausage machine, put it into a saucepan, pour over the cold water, and stand on the stove;
- stir constantly until it comes to boiling point, but do not allow it to boil.
- As soon as it changes colour from red to brown strain through a colander, add salt to taste, and it is ready to serve.