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Preparation

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Onions
  2. Carrots
  3. a pint of the prepared stock
  4. five quarts of cold water

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.

Method

  1. Bone and string the meat, and keep it in readiness for the morrow.
  2. Break the bones as finely as possible, and, after having besprinkled’ them with a little stock-fat, brown them in an oven;
  3. also stir them repeatedly.
  4. When they are slightly browned, put them in a conveniently large saucepan with the carrots, the onions, and the faggot.
  5. Add five quarts of cold water, and put the saucepan on an open fire to boil.
  6. As soon as the boil is reached skim carefully;
  7. wipe the edge of the saucepan;
  8. put the lid half on, and allow the stock to cook gently for twelve hours;
  9. then roughly remove the fat;
  10. pass the liquid through a sieve, and let it cool: This being done, put the meat in a saucepan just large enough to hold it.
  11. Brown it a little in some stock-fat, and clear it entirely of the latter.
  12. Add half a pint of the prepared stock, cover the saucepan, and let the meat simmer on the side of the fire until the stock is almost entirely reduced.
  13. Meanwhile the meat should have been repeatedly turned, that it may be equally affected throughout.
  14. Now pour the remainder of the stock, prepared from bones, into the saucepan, bring the whole to the boil, and then move the saucepan to a corner of the fire for the boiling to continue very slowly and regularly with the lid off.
  15. As soon as the meat is well cooked the fat should be reimnoved from the stock, and the latter should be strained or rubbed through a sieve, after which it should be put aside to be used when required.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Wooden spoon
  • Slotted spoon
  • Sieve