Dinner
“Left-over” stock
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Twice a week, put all, cracking the bones well, into the stock-pot;
- cover deep with cold water and cook slowly until the liquid is reduced to half the original quantity.
Historical transcription
Source method
- 1
Have a crock in your refrigerator expressly for this. Collect for it the bones of cooked meats from which the meat has been carved; the carcasses of poultry, bits of gristly roasts and steaks, cold vegetables, even a baked apple now and then. Twice a week, put all, cracking the bones well, into the stock-pot; cover deep with cold water and cook slowly until the liquid is reduced to half the original quantity. Season to taste, and strain, rubbing all through the colander that will pass.
- 2
By addition of barley, rice, tomatoes or, in fact, almost any vegetable or cereal, you may make excellent broths from this compound of “unconsidered trifles.”
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.