Beef Stock

Ingredients

• 2 pounds meat, bone and fat
• 2 cloves
• 1 teaspoonful celery seed
• 2 quarts cold water
• 5 peppercorns
• 1 bay leaf
• 2 i teaspoonf uls salt

Method

1. 1

   Cut the meat and fat into small pieces; crack the bone.

2. 2

   Try out some of the fat and brown about half of the meat in it.

3. 3

   Put all the meat in a kettle, add the seasoning and water; cover, and allow to soak one hour.

4. 4

   Then cook below boiling temperature for 3 hours; strain through a coarse strainer.

5. 5

   Pour it through a fat separator or set aside to cool.

6. 6

   If the fat has been allowed to solidify, skim it from the surface when the stock is to be used.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 56. The excerpt below is the record exactly as published.

BEEF STOCK 2 pounds meat, bone and fat 2 cloves J teaspoonful celery seed 2 quarts cold water 5 peppercorns J bay leaf 2 i teaspoonf uls salt

Cook this with the app: pantry check, scaling, and the assistant.