First Brown Stock (Basic Recipe)

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) shin of beef
  • 2 qts. (2


Wipe the meat and remove all skin and fat. Cut the lean into small pieces; scrape the bones. Heat a little dripping and fry the pieces of meat and the bones quickly until all are a good brown colour. This improves the flavour and the colour of the stock. Strain off any surplus fat, as grease must be avoided. Add cold water and leave to soak for half an hour. Bring slowly to boiling point; add t