[Sca-cooks] vegetable stock

[Alexa]

I did a vegetable stock a while back.  Cant remember
where the recipe came from, but it was a period
cookbook.  Borrowed-I cant find the recipe.  Anyway,
not only did it have the various spices, onion,
celery, carrot but also cabbage and other root type
veggies (turnips, parsnips, etc). It added that more
earthy flavor that you may be looking for. 

Alexa


--- "Lonnie D. Harvel" <ldh at ece.gatech.edu> wrote:

> 
> Greetings!
> 
> For my upcoming saxon feast, I need a goodly
> quantity of vegetable 
> stock. I prefer to make it rather than buy it. I
> often make my own, but 
> in much smaller quantities, and for contemporary
> purposes. Does anyone 
> have any "rules of thumb" regarding rations? A
> recipe perhaps (seems 
> silly for stock, but I guess that is what I am
> asking for).
> 
> I will need 60 cups for one dish, and would like to
> have at least 
> another 20 cups on hand for other uses. I plan to
> make all of my 
> vegetable dishes vegetarian (ovo-lacto) so I will
> need some flavorful 
> liquid that does not contain meat.
> 
> What I have in mind so far:
> 
> Good ol' mirepoix (onions, carrots, celery)
> salt
> pepper
> bay
> marjoram
> (I often picth a rudabega in if I want a more earthy
> flavor. Are those 
> period to 10th century England?)
> butter
> water
> 
> Suggestions welcome. Here is a pointer to the feast
> if you want a context:
> http://www.brynmadoc.org/danelaw14.html#feast
> 
> Thanks,
> Aoghann
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> 



		
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