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Medium Stock


  • 4 pounds of shin of beef, or 4 pounds of knuckle of veal, or 2 pounds of each
  • any bones, trimmings of poultry, or fresh meat
  • 1/2 pound of lean bacon or ham
  • 2 ounces of butter
  • 2 large onions, each stuck with 3 cloves
  • 1 turnip
  • 3 carrots
  • 1/2 leek
  • 1 head of celery
  • 2 ounces of salt
  • 1/2 teaspoonful of whole pepper
  • 1 large blade of mace
  • 1 small bunch of savoury herbs
  • 4 quarts and 1/2 pint of cold water


Cut up the meat and bacon or ham into pieces about 3 inches square; rub the butter on the bottom of the stewpan; put in 1/2 pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.

This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.

Time: 5 1/2 hours.


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The Book of Household Management (1861).

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