Vegetable Stock
From Observatory
1111
- Ingredients
- 3 carrots
- 2 onions
- 1 turnip
- 2 tomatoes
- 1 stick of celery
- 1 head of lettuce
- a bouquet-garni (parsley, thyme, bay-leaf)
- a blade of mace
- 12 peppercorns
- 2 cloves
- 3 ounces of butter
- 2 quarts of water
- 1 teaspoon of salt
- Directions
1.
Cut the onions, turnips and carrots into thin slices, and the celery into small pieces.
2.
Make the butter hot in a stew pan, put in the vegetables and fry gently for half an hour, keeping the stew pan covered.
3.
While the vegetables fry in the steaw pan, shred the lettuce.
4.
When the vegetables are sufficiently cooked, add the lettuce, the tomatoes (sliced), herbs, flavorings, seasonings and water to the pan, and bring gently to the boil.
5.
Skim off the scum as it rises, then cover and simmer gently for 1½ hours. Strain and it is ready for use.
- Remarks
Time—2 hours. Average Cost, 5d. per quart.
This should produce about 2 quarts of stock.
