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Stock from Bones (Fresh Bones)

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.

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Ingredients

Method

  1. Bones--3d.
  2. Vegetables--1d.
  3. Beef bones are the best for this stock;
  4. break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and one dozen peppercorns.
  5. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day.
  6. Carefully remove the fat by directions given elsewhere, and it is ready for use.
  7. This stock is a good foundation for all soups, gravies, and sauces.
  8. In very hot weather omit all the vegetables.
  9. STOCK FROM BONES (NO.
  10. 2) The bones from all joints of meat, whether roasted or boiled, make excellent stock.
  11. Beef bones are the best, but very good stock can be made from mutton and veal bones.
  12. The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that require a special flavour.
  13. To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavour.
  14. The bones must be chopped very small, and well covered with cold water.
  15. When the pot boils put in a teaspoonful of salt and skim well, then boil steadily for six hours or longer;
  16. strain off and remove the fat, and it is ready for use, but it is much better to let it stand till the next day before converting it into soup or gravy.