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Title: White Stock
Categories: Stocks, Vegetarian
Yield: 1 Batch

1 Onion
1 Carrot
1 sm Turnip
Celery; a few ribs
1 sl Parsnip; thick
2 Artichokes
1 sm Bunch parsley
1 sm Piece lemon-thyme
1 Clove
1 sm Piece mace
Salt
Pepper
1 c Milk
1 1/2 c Water or Plasmon stock
1 oz Crumbs; from a milk loaf

Slice the vegetables and put them into a saucepan with the water,
bread, herbs, and seasoning; let the water or stock reach boiling
point, and then simmer for 30 minutes; at the end of the time add the
milk and simmer again for 20 minutes, when the stock should be
strained and put aside until it is required.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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