Vegetable Stock For Sauces Recipe

Take any kinds of vegetables convenient, such as parsnips, celery,

carrots, turnips, green pepper, onion, leek, parsley, celery tops,

celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,

and cook in water until tender; strain, pressing all from the

vegetables. The water Jerusalem artichokes are boiled in is valuable for

sauces. The liquid from canned peas is also excellent. Care must be

taken in putting the vegetables together not to let any one predominate,

turnip especially, as it makes a sauce very bitter.

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