Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Stock, to Keep Good

Stock, to Keep Good

In cold weather stock will keep for several days. In hot weather it should be boiled every day. It should always be poured into an earthenware bowl, and when nearly cold, put into a cool larder. It should on no account be allowed to remain in the stewpan all night.

Read next

← Stock, SecondStock, White, for White Soups and Sauces →