This week  my spam folder brought me a recipe for Household Stock.  I don’t know about you, but I buy my stock at the grocery store in the soup aisle.  I don’t make it.  My mother used to, but then she was a stay at home mom who could leave a pot simmering on the stove for 4-6 hours and keep half an eye (sometimes quarter of an eye, depending on my brothers) on it.  I’m rarely at home that long and when I am, I don’t want to watch my stove for that long.  It was bad enough making the Sally Lunn!

Anyway, enough about that  The recipe!

Household Stock

  • 3 qt. cold water
  • 3 lb. meat (trimmings of fresh meat, bones, and tough pieces from roasts, steaks, etc.)
  • 1 medium-sized onion
  • 4 cloves
  • 6 peppercorns
  • Herbs
  • Salt
  • Pepper

Pour the cold water over the meat and bones and put them on the fire to cook.

When they come to a boil skim well.

Then cover and simmer 4 to 6 hours.

Add the onion, cloves, peppercorns, and herbs and cook for another hour.

Add salt and pepper to taste.

Strain and set aside to cool.

Remove the fat.

My other problem with the recipe, it assumes I have 3 pounds of meat just sitting around not used.  With only me and Fred in the house, that just isn’t the case.  I buy just enough to feed us, usually with left overs for lunch the next day.  My mother bought a half a cow to feed us, but then, I had three brothers and they could eat enough between them that that was necessary.  Fred and I don’t eat that much.

I also don’t like that the recipe doesn’t tell me what it means by ‘herbs’.  That could be anything!  I’m not that good of a cook, I need a decent recipe to follow.  A recipe shouldn’t say just ‘herbs’ it should tell me which ones.   It also says to put it on the fire.  I have a gas stove, but you still need to tell me how much fire!

I did find the recipe here along with some more information:

. Household Stock. — If it is desired to make a stock that 
may be kept on hand constantly and that may be used as a founda- 
tion for various kinds of soups, sauces, and gravies, or as a broth 
for making casserole dishes, household stock will be found very 
satisfactory. Such stock made in quantity and kept in a sufficiently 
cool place may be used for several days before it spoils. Since most 
of the materials used in this stock cannot be put to any other par- 
ticularly good use, and since the labor required in making it is slight, 
this may be regarded as an extremely economical stock.