Suggestions About Stock
Ingredients
Directions
Beat the egg white and shell together.
Stir the mixture into the stock.
Place the stock back on the stove and bring it to a boil.
Remove the stock immediately and let it cool.
Once cool, strain the stock through a cloth.
Recipe from a historical cookbook (Internet Archive).
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.
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