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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 26
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fat to golden brown. Strain and add to stock. Bring to boil. Cook for 6 hours. Veg. from brown stock you do not keep. When you finish with stock, throw out the bones. Never put on more water. General uses of stocks. Veg. soup. Brown stock. Gravy. Braising. Stew.
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fat to golden brown. Strain and add to stock. Bring to boil. Cook for 6 hours. Veg. from brown stock you do not keep. When you finish with stock, throw out the bones. Never put on more water. General uses of stocks. Veg. soup. Brown stock. Gravy. Braising. Stew.
Szathmary Culinary Manuscripts and Cookbooks
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