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!
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.