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Stock, Browning For

There are various ways of browning stock. The best of all is to let it boil to a glaze when making it, and then to let it colour itself over the fire. Stock made from bones cannot be thus coloured, and it is therefore necessary to impart a brown look to it by other means. The addition of Bovril answers the purpose slightly, but not always sufficiently. Burnt onions and colouring-balls may be bought, which are manufactured expressly for this end, but they often impart an unpleasant flavour to the soup. Brown thickening may be used when it is wished that the stock should be thickened as well as browned, though it must be remembered that after it is added the stock must simmer by the side of the fire, that it may throw up the fat, which should be removed. Liquid browning, which can be bottled and used as required, may be made as follows. Put half a pound of moist sugar into a stewpan, and let it remain over a gentle fire till it is melted. Keep stirring it with a wooden spoon till it is almost black, then pour upon it a pint of water, and let it remain until dissolved. Three or four drops will colour a pint of stock.