Beef Stock
Ingredients
Directions
Soak the meat and bones in cold water for 1 hour.
Cook at a low temperature for 3 hours.
Strain the mixture through a cloth.
Use fresh meat trimmings and bones; avoid smoked or charred pieces.
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.
Photo for illustrative purposes only · Contact us to use it
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