Economical Stock
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- The liquor in which a joint of meat has been boiled, say 4 quarts
- trimmings of fresh meat or poultry
- shank-bones
- roast-beef bones
- any pieces the larder may furnish
- vegetables
- spices
- and the same seasoning as in the foregoing recipe
Instructions
- Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first.
- Strain it off, and put by for use.