Vegetable Stock
Ingredients
Directions
Make the stock
Boil your choice of vegetables in water to prepare a vegetable stock.
Strain the clear liquid, leaving the deposit behind.
Thicken and finish
Heat the stock.
Mix in 2 tablespoons of cornflour with some of the liquid until smooth.
Bring the mixture to a boil.
Remove any scum that forms.
Add 2 teaspoons of Liebig Company's Extract of Meat just before serving (for a meat consommé).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Vegetables
- Release flavour and soluble compounds into the water, giving the stock its base taste.
- Cornflour
- Thickens the liquid as its starch swells and sets when heated with the stock.
The step that matters
Mixing the cornflour smooth before boiling. Cornflour clumps into lumps if added dry or to hot liquid. Stirring it into a portion of cool stock first disperses the starch granules, so they thicken evenly when the mixture reaches a boil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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