Recipe by Mrs H. Wicken, Lecturer on Cookery to the Technical College, Sydney, 1893.
- 3 pounds (1.35 kgs) Beef bones
- one onion
- one carrot
- half a turnip
- outside stalk of celery
- one dozen peppercorns
1. Break bones up into small pieces with a chopper, put them into a large saucepan and cover well with cold water.
2. Add two teaspoonsful of salt, and bring to boil
3. Once boiled remove the scum carefully
4. Add onion, carrot, turnip, outside stalk of celery, and peppercorns.
5. Boil steadily for six hours, or longer
6. Strain off through a colander or sieve, and stand in a cool place till the next day.
7. Carefully remove the fat and it is ready for use.
- Beef bones are the best for this stock.
- This stock is a good foundation for all soups, gravies, and sauces.
- In very hot weather omit all the vegetables.
Source: The Art of Living in Australia by Philip E. Muskett, 1893.