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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 24
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Cristian Treto Lecliune. Sergeant Sayers 7/10/40 Making stocks, Brown and white White stock. -25LBS. Bones -25 qts Water -5LBS. carrots -5" Onions -1"Celery -1" Green leeks -36 Pepper corns -1 faggot Method. Bones to be chopped in 4 " lengths Place in the boiler, add 23 qt. of cold water. Bring to boil. When boiling, Remove the scum which rises to the top. Add remaining 2 qts. of water. Bring to boil again, simmer for 4 hours. Peel veg. add to stock
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Cristian Treto Lecliune. Sergeant Sayers 7/10/40 Making stocks, Brown and white White stock. -25LBS. Bones -25 qts Water -5LBS. carrots -5" Onions -1"Celery -1" Green leeks -36 Pepper corns -1 faggot Method. Bones to be chopped in 4 " lengths Place in the boiler, add 23 qt. of cold water. Bring to boil. When boiling, Remove the scum which rises to the top. Add remaining 2 qts. of water. Bring to boil again, simmer for 4 hours. Peel veg. add to stock
Szathmary Culinary Manuscripts and Cookbooks
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