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1036
Enquire within upon everything
·
Robert Kemp Philp
462
1223.
Brown
Stock
(1).
Put
five
pounds
of
shin
of
beef,
three
pounds
of
knuckle
of
veal,
and
some
sheep's
trotters
or
cow-heel
into
a
closely-covered
stewpan,
to
draw
out
the
gravy
very
gently,
and
allow
it
to
become
nearly
brown.
Then
pour
in
sufficient
boiling
water
to
entirely
cover
the
meat,
and
let
it
boil
up,
skimming
it
frequently;
seasoning
it
with
whole
peppers,
salt,
and
roots,
herbs,
and
vegetables
of
any
kind.
That
being
done,
let
it
boil
gently
five
or
six
hours,
pour
the
broth
off
from
the
meat,
and
let
it
stand
during
the
night
to
cool.
The
following
morning
take
off
the
scum
and
fat,
and
put
it
away
in
a
stone
jar
for
further
use.
1224.
Brown
Stock
(2).
Brown
stock
may
be
made
from
all
sorts
of
meat,
bones,
remnants
of
poultry,
game,
&c.
The
shin
of
beef
makes
an
excellent
stock.
1225.
Brown
Gravy.
Three
onions
sliced,
and
fried
in
butter
to
a
nice
brown;
toast
a
large
thin
slice
of
bread
until
quite
hard
and
of
a
deep
brown.
Take
these,
with
any
piece
of
meat,
bone,
&c.,
and
some
herbs,
and
set
them
on
the
fire,
with
water
according
to
judgment,
and
stew
down
until
a
rich
and
thick
gravy
is
produced.
Season,
strain,
and
keep
cool.
1226.
Goose
or
Duck
Stuffing.
Chop
very
fine
about
two
ounces
of
onion,
of
green
sage
leaves
about
an
ounce
(both
unboiled),
four
ounces
of
bread-crumbs,
a
bit
of
butter
about
as
big
as
a
walnut,
&c.,
the
yolk
and
white
of
an
egg,
and
a
little
pepper
and
salt;
some
add
to
this
a
minced
apple.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
