French Stock
From The cook's complete guide, on the principles of frugality, comfort, and elegance (1830).
A historical recipe
The cook's complete guide, on the principles of frugality, comfort, and elegance, by Esther Copley and University of Leeds. Library (1830).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Take a proper tinned pot ;
- heat it lightly and wipe it well ;
- put in a shank and a piece of a buttock of beef, a knuckle of veal, a fowl, an old rabbit, or two old partridges, and about six pints of stock;
- reduce it upon a quick fire till it becomes a jelly, then add more stock, boil it on a quick fire and skim it ;
- season it with three turnips, three carrots, three onions, one stuck with two or three cloves, a bunch of leeks, and celery: put it then on the side of the grate, and let it simmer till it ,is done enough : when the different meats of which it is com posed are sufficiently cooked, they ought to be taken out, as they may be dressed for successive tables;
- when ready take off the fat, put it through a gauze search, or a linen cloth, first wet and wrung.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Slotted spoon