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Brown Stock

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

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 Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); 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.

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Ingredients

Method

  1. Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork.
  2. Place over a large onion, one carrot, and a stalk of celery, all chopped in small pieces.
  3. Add some butter and cover the whole with any trimmings from steaks or roasts and any bit of left over cooked meat.
  4. Season with salt and cloves.
  5. Put over the fire without stirring.
  6. When you smell the onions getting very brown, turn the meat and when everything is quite brown add a cup of water, renewing the latter three times.
  7. Finally add a certain quantity of boiling water or, better still, of broth, and let it boil gently five or six hours.
  8. Strain, cool and skim off the fat which will form a cake on top of the liquid.
  9. The meat can be used afterward for meat balls or Croquettes.
  10. The stock may be kept for some days and forms the basis for many dishes.