Shin of Beef Stock
Ingredients
Directions
Stew shin of beef until it becomes jelly-like.
Add spices and savory herbs.
Season with coarse sea salt.
Store in a cool place.
Boil softly for 2-3 minutes every 2-3 days in a clean, well-scalded pan.
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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