First White Stock (Basic Recipe)

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

Use a knuckle of veal and a chicken carcase, with skin, instead of beef. Omit the frying of the meat and bones; otherwise follow the method given above, but 4 hours boiling is enough.