Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six pounds of meat altogether
- four quarts cold water
- one-half teaspoonful celery seed
- one tablespoonful salt
- one clove
- four peppercorns
- salt
- clove
Directions
Bones and trimmings from a roast of beef, beefsteak bones and trimmings, mutton chop bones, any cold vegetables except squash, cold cooked eggs in any shape, crusts of bread. There should be about six pounds of meat altogether; add whatever gravy was left over and four quarts cold water; add one-half teaspoonful celery seed, one tablespoonful salt, one clove, four peppercorns, and simmer eight or ten hours till the meat is in rags and the water reduced one-half. Strain and set away for stock.
Glaze is simply clear stock boiled down to one-eighth its original amount. It should be almost like glue in consistency and will keep two months if closely covered in a cool place. Put it away in small jelly pots or tumblers, so as to open only a part at a time. It is invaluable for strengthening weak soups, making gravies and browning boiled or steamed meats to look and taste like roasts.