The practical cookbook

Soup stock. Additional ingredient: small bunch of herbs. Wipe meat, cut into small pieces, and have the bones cracked. Put the marrow, fat, bones, and meat into a kettle with the cold water. Let stand 30 min.; then heat slowly to boiling point and cook gently 4 to 6 hr, with kettle covered. Prepare vegetables, cut in small pieces, add to the stock, with seasonings, and cook i hr, longer. Strain and cool quickly. Part of the meat may be rolled in flour and browned in a little of the meat fat, to give the soup a richer color. Use as a foundation for vegetable, rice, macaroni, tomato, and other soups. Bones and bits of cold cooked meat may be used for a soup stock, but the amount of water and seasonings should in that case be somewhat reduced. Lamb broth. Use neck of Iamb or mutton. Wipe meat with a damp cloth and cut in small pieces. Put bones, gristle, and onion into the cold water and simmer gently for 2 hr. Cool slightly and skim off the fat or absorb it with clean brown paper. Strain over the meat and cook until latter is almost tender. Then add the rice, well washed ; boil for 20 min,, season, and serve. Scotch broth. Cook meat etc. as for Lamb broth (p. 73). Soak barley several hours and add it to the broth when the meat is added. Heat the vegetables in 2 tb. drippings or butter and cook in the soup until tender, adding them when broth from bones is strained over meat. White stock. Use celery only for the vegetables and buy knuckle of veal for the meat. Make like Soup stock (p. 73) without browning the meat. Use for white soups. Chicken or fowl may be used in place of the veal. Oxtail soup. Additional ingredients : \ c. salt-pork cubes, 2 tb. butter, 2 tb, flour. Have the oxtails cut at joints. Try out salt pork, roll meat in flour, and brown in pork fat. Cook in water 4 hr,, add vegetables, using no turnip, and season well. Cook 1 hr, longer ; strain, cool, and remove fat. Take meat from bones and put back into soup. Cook butter and flour together till brown, add the soup, and heat. Season, if necessary, and serve. Made Dishes Uncooked Meat Source. See Meat. Food Value. Chiefly for protein. Cost. See market prices and cost of individual items. Mbat ™"^" Vhoii- WAiai. Salt OmoN P.PPHB H»« Flour P.™ Beet stew , . Sib. iqt. ♦ tb. , itsp. _ -(tb. Lamb or veal stew 2 lb. _ 2qt. + tb. + itsp. — Italian stew . , lib. — I c. Itb. -_ — Braised meat . 2 lb. _ 2 C. — itb. itsp. — „ Jellied meat . . 2+ lb — — I qt. Itb. — — — Hamburg steak . i + lb — — 2 c. itb. itsp. itsp. Itb. Stb. Roast cannelon. i*lb _ — — itb. + tb. itsp. Meat loaf I . . i\h. _ _ _ Itb. I tsp. itsp. _ _ Meat rolls . . It lb _ _ I c. itb. itsp. itsp. 4tb. _ Liver and bacon lib. - - ■ tc. itsp. itsp. 4tb. ___ PROTEIDS ;S General Directions. Mixed vegetables include carrots and turnips. If a small amount of onion is used, it should be finely chopped or scraped. Drippings may be from salt pork, bacon, or other meat; butter may be substituted if preferred. More seasoning may be added.