White Stock from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take 1s. worth of veal bones, or the bones of rabbit or chicken, put them in a pan with two or three sliced onions, a pinch of salt, small bunch of herbs—thyme, parsley, and bayleaf—about six...
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Cooking tools:
- Stockpot
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Ladle
- Fine-mesh sieve
- Stove
- Measuring cup
- Spoon
Ingredients
- bayleaf
- peppercorns
- cold water
- salt
- herbs
- thyme
- parsley
- onions
- chicken
- bones of rabbit
- veal bones
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