Game Stock from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take any kind of poultry or game bones, fresh or roast, fresh are best. Put two ounces of butter or fat in a stewpan with two onions cut up into little dice shapes, one large leek, one carrot, a li...
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Cooking tools:
- Stewpan
- Stove
Ingredients
- poultry
- carrot
- celery
- turnip
- herbs
- game bones
- butter
- onions
- leek
- fresh mushrooms
- marjoram
- veal
- mignonette pepper
- parsley
- thyme
- basil
- bayleaf
- raw meat
- beef
- whites of eggs
- chicken
- rabbit
- hare
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