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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 25
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Simmer for further 2 hours, making 6 hours altogether. Now remove veg. peppercorns and faggot. Skim off all fat. Pass stock through fine strainer in a clean pot and reboil. Ready for use now. After making stock veg can be used again provided it is put in stock whole. Veg. required can be altered to suit price. Always make a day before hand if possible. Always simmer, Never boil. To brown stock, Bones the same as White stock. Veg. 2 Lbs less. Bones to be put in the oven in a roasting tin. Hot oven. Roast until nearly brown. Place in boiler. Bring to boil and skim veg to be cut in 1" cubes. Fry in shallow
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Simmer for further 2 hours, making 6 hours altogether. Now remove veg. peppercorns and faggot. Skim off all fat. Pass stock through fine strainer in a clean pot and reboil. Ready for use now. After making stock veg can be used again provided it is put in stock whole. Veg. required can be altered to suit price. Always make a day before hand if possible. Always simmer, Never boil. To brown stock, Bones the same as White stock. Veg. 2 Lbs less. Bones to be put in the oven in a roasting tin. Hot oven. Roast until nearly brown. Place in boiler. Bring to boil and skim veg to be cut in 1" cubes. Fry in shallow
Szathmary Culinary Manuscripts and Cookbooks
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