Stock

Where we call for stock, we assume a good-quality, preferably home-made, vegetable or relevant meat stock (it is easy to make). If you choose to use stock cubes, be aware that they tend to be salty and can have a synthetic taint that will affect the taste. Mrs Crocombe would have had at least five stocks of various grades to choose from – some stocks were better than others, depending on what sort it was, how much meat went into it (rather than just bones) and whether or not the meat had been roasted first. Veal stock, for instance, was considered the best.