Stock

For good cooking it is essential to have good and well-flavoured stock in the refrigerator at all times. Bouillon cubes and canned consommés are better than nothing but they are not the same. Although stock is more difficult for us today than it was for our forebears, because we have smaller families and so serve fewer large joints, and because we spend less time in the kitchen, we can keep it much longer, once it is made, than was possible without refrigeration. Reduced stock can be deep-frozen and will keep for at least 2 months.