White Stock

White Stock

When making this dish the pioneer women used a white stock in place of milk. If you think cooking the feet and the ears of the pig was making the most of things now read this.

A few old veal bones, cleaned feet of a chicken, and any bones left from the carcass, 2 carrots, 2 onions, 1 turnip, 1 strip of celery, a bouquet garni of herbs, 12 peppercorns, 2 cloves, 1 tblsp of salt and water.

Break bones into small pieces and put into a large stewpot with salt and water.
Let stand for approximately one hour and then bring gently to the boil., removing scum as it rises to keep stock clear. When stock is clear add vegetables chopped in large pieces, and add herbs. Pull to one side of the stove and simmer for six hours, skimming off fat as it rises.

Recipes From: Historical Cookery of the Black Hills by Kay Burgess, 1971

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