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Victorian Era Vegetable Stock

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“Discovered this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's one of the simplest, fastest recipes for vegetable stock that I've ever seen, making it an excellent choice for beginning cooks. Placing it here for future use and safekeeping!”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Put everything into a large pot and bring to a boil; then cover and reduce the heat to low and simmer for 1 hour.
  2. Check the seasoning; add more salt and pepper, if needed; then strain and refrigerate for 24 hours or freeze until needed.
  3. TIP: if you like adding starchy root vegetables to your stock mixture, please remember that the more you add, the cloudier your stock will become.

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