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Vintage Australian Beef Stock Recipe, Version 2

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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.
1 Tsp Salt

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Vintage Australian Beef Stock Recipe, Version 2

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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 #2 of the Australian beef stock recipe, which leaves out the veggies. For version #1, see here »

Steps

1
Done

The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be made from mutton and veal bones.

2
Done

The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that require a special flavour. To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavour.

3
Done

The bones must be chopped very small, and well covered with cold water. When the pot boils put in a teaspoonful of salt and skim well, then boil steadily for six hours or longer; strain off and remove the fat, and it is ready for use, but it is much better to let it stand till the next day before converting it into soup or gravy.

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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