Vegetable Stock

Preparation info

  • Quantity—

    4 pt.

    • Difficulty


    • Ready in

      1 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 large carrots
  • ½ lb. onions
  • 3 sticks of celery


Clean the vegetables in the usual way. Thinly slice the roots, cut up the tomatoes and shred the lettuce or cabbage. Fry the roots gently in the fat until golden brown, add the tomatoes and fry slightly. Add the boiling water, the extract, bouquet garni, salt, peppercorns, mace and bay leaf and simmer for 1 hr. Add the lettuce or cabbage and simmer 20 min. longer. Strain and use as soon as poss