Remembering the Past Australia
Stock from Bones (1893)
Recipe by Mrs H. Wicken, Lecturer on Cookery to the Technical College, Sydney, 1893.
Mrs H. Wicken was a renowned Australian Cook who held a Diplomee of the National Training School for Cookery, London and was a Lecturer on Cookery to the Technical College, Sydney.
Prep Time
10 minutes
Cook Time
7 hours
Total Time
7 hours 10 minutes
- 3 pounds (1.35 kgs) Beef bones
- one onion
- one carrot
- half a turnip
- outside stalk of celery
- one dozen peppercorns
- Break bones up into small pieces with a chopper, put them into a large saucepan and cover well with cold water.
- Add two teaspoonfuls of salt and bring to boil.
- Once boiled remove the scum carefully.
- Add onion, carrot, turnip, outside stalk of celery, and peppercorns.
- Boil steadily for six hours, or longer.
- Strain off through a colander or sieve and stand in a cool place till the next day.
- 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.