Economical Stock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic clear low-cost stock of meat stock base, meat or poultry trimmings, beef bones, vegetables and herbs slowly simmered until well flavoured. The full recipe is presented here and I hope you enjoy this classic British version of: Economical Stock.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
106. INGREDIENTS. The liquor in which a joint of meat has been boiled, say 4 quarts; trimmings of fresh meat or poultry, shank-bones, &c., roast-beef bones, any pieces the larder may furnish; vegetables, spices, and the same seasoning as in the foregoing recipe.
Mode. Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first. Strain it off, and put by for use.
Time. 6 hours. Average cost, 3d. per quart.
Modern Redaction
Ingredients:
4l meat stock (the liquid in which a joint of meat has been simmered)
trimmings from fresh meat and/or poultry
roast beef bones and/or shank bones
2 onions, halved
2 carrots, thickly sliced
1 turnip, sliced
1 celery stick, chopped
2 tbsp sea salt
1/2 tsp whole black peppercorns
1 large blade of mace
1 small bunch of savoury herbs
Method:
Combine all the ingredients in a stock pot, bring to a simmer and cook gently, uncovered for about 6 hours, skimming off any fat as it raises to the surface. When done, strain through a fine-meshed sieve then chill in the refrigerator (or freeze) until needed.
