Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

    33/300 (page 21)
    4 pints of water to every 2 lb. of bones. I carrot and I onion to every 2 lb. of bones. Salt. & Ww N NN oo ~ reboil. a further 4 hours. use as required. (i) Scum must be thrown away. (ii) Fat skimming must be kept and clarified for first grade dripping. (iii) Stock remaining after the day’s work must be reboiled. (iv) Vegetables which have been cooked in stock may be used for garnishing soups, etc. (v) Stock pot should be thoroughly cleaned each night and left so that the air can circulate. (vi) The sides of the pot, owing to reduction by evaporation, should be kept clean. (vii) No further value (except as a by-product) remains in bones after 6 hours’ boiling. Beef bones... = 40. Celery ae oo Tea by Onions Bf oa an |): Peppercorns v4.7 BLOT; Carrots ae Dey OF Salt; bes leceks 2% is s+ 2% Ib. Large faggot ai EE Produces 76 pints of stock. Method 1. Chop bones into pieces about 4 inches in length, removing marrowfat, if any, and place in a large pot.