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Personal Chef Recipe BROWNING FOR STOCK.
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STOCKS FOR ALL KINDS OF SOUPS. RICH STRONG STOCK. 104.
MEDIUM STOCK.
ECONOMICAL STOCK.
WHITE STOCK.
BROWNING FOR STOCK.
TO CLARIFY STOCK.
ALMOND SOUP.
APPLE SOUP.
ARTICHOKE (JERUSALEM) SOUP.
ASPARAGUS SOUP.
ASPARAGUS SOUP.
BAKED SOUP.
BARLEY SOUP.
BREAD SOUP.
CABBAGE SOUP.
SOUP A LA CANTATRICE.
CARROT SOUP.
CARROT SOUP.
CELERY SOUP.
CHANTILLY SOUP.

Personal Chef Recipes - by Mrs Beeton

BROWNING FOR STOCK.

Ingredients:2 oz. of powdered sugar
and 1/2 a pint of water.
Method:Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, then add the water, and let it dissolve. Cork closely, and use a few drops when required.
Time: n/a
Notes: In France, burnt onions are made use of for the purpose of browning. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it. 109.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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