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Vintage Australian Beef Stock Recipe, Version 1

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Ingredients

1 Kg Beef Bones "Beef bones are the best, but very good stock can be made from mutton and veal bones."
6-8 Cups Water Enough to cover bones.
2 Tsp Salt
1 Onion
1 Carrot
½ Turnip
1 Stalk Celery
12 Peppercorns

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Vintage Australian Beef Stock Recipe, Version 1

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  • Old-Timey & Ancient Recipes
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Ingredients

Directions

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Note: This recipe is taken from an old book with a super-long name: The Art of Living in Australia; Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken and Philip E. Muskett. Published around 1893, it provides a glimpse into the nation in its early years. It is available in the public domain.

This is version #1 of the Australian beef stock recipe, including vegetables. For version #2, see here »

Steps

1
Done

Beef bones are the best for this stock; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and one dozen peppercorns.

2
Done

Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day. Carefully remove the fat by directions given elsewhere, and it is ready for use. This stock is a good foundation for all soups, gravies, and sauces. In very hot weather omit all the vegetables.

Christian E.

Christian started as a travel writer over at Everywhere Fare's sister site, Dauntless Jaunter. He is a xenophile who loves documenting cultures through their history, legends, stories, and, as it is here, their cuisines.

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