First Brown Stock

suitable for Consommé

Preparation info

  • Quantity—

    5 pt.

    • Difficulty


    • Ready in

      4 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. veal and beef bones, mixed
  • 1 lb. shin beef (lean only)


Scrape the bones, remove fat and marrow and wash the bones in hot water. Wipe the meat with a damp cloth and cut it into small pieces, removing any fat. Put all into a pan and add the cold water and salt. Soak for ½ hr. Bring very slowly to simmering point and simmer 1 hr. Add the vegetables whole, including a piece of outer, brown skin of onion, and simmer for a further 3 hr. Strain the stock