Vegetable Stock
Ingredients
Directions
Make the stock
Prepare vegetable scraps.
Simmer them in water to create a clear vegetable stock.
Strain the stock to remove any deposits.
Thicken and finish
Heat the stock and mix in 2 tablespoons of cornflour dissolved in some of the stock.
Bring to a boil, removing any scum that forms.
Add 2 teaspoons of Liebig Company's Extract of Meat just before serving.
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
- Vegetable scraps
- Provide the main flavour as they simmer slowly in water to make the stock.
- Cornflour
- Thickens the hot stock as its starch swells, giving it body.
The step that matters
Bringing the thickened stock to a boil. Cornflour must be dissolved in cold or cool stock first, then heated, so the starch swells evenly instead of clumping. Skimming the scum as it rises keeps the stock clear.
“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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