Brown Stock
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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.
Credit
From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- 1 lb. beef
- 2 cloves Salt
- a cup of water
- three pints of boiling water
Method
- Sugo di Carne 1 lb.
- beef from some tough but juicy cut A small piece of salt pork A large onion A stalk of celery 2 tablespoons butter A carrot 2 cloves Salt, pepper Chop the pork and put it in the bottom of a saucepan.
- Next add the onion, celery and carrot chopped.
- Dot with butter and over this place the meat cut into small pieces.
- Add any trimmings from steaks, roasts or chops that may be on hand and any bits of left over cooked meat.
- Season with salt and the cloves.
- Put over the fire without stirring.
- When you smell the onions getting very brown turn the meat and when everything is extremely brown add a cup of water and let it cook almost dry.
- Repeat this operation of adding the water three times.
- Finally add three pints of boiling water and let it boil gently five or six hours, when the stock will be reduced to a few cupfuls.
- Strain, cool and skim off the fat which will form a cake on top of the liquid.
- The meat may afterwards be used for a Flam, for Polpettone or croquettes.
- The stock may be kept for some days and forms the basis for many dishes.
- In soups it is far superior to beef extract or bouillon cubes which may be substituted for it.
Plating
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