Brown Beef Stock

Ingredients

• 5 pounds shin of beef
• V2 cupful carrots
• 3 quarts cold water
• % cupful turnips
• 6 cloves
• % bay leaf
• % cupful celery
• 2 sprigs parsley
• 1 cupful tomatoes

Method

1. 1

   Wipe the beef with a damp cloth and cut the lean portion in 1-inch pieces.

2. 2

   Brown half of the meat in a hot frying pan in a little butter, and put the other half with the bone and fat in the soup kettle with the cold water.

3. 3

   Let stand 1 hour.

4. 4

   Then place on the cool part of the range, add the browned meat and heat gradually to the boiling point.

5. 5

   Cover and cook 6 hours.

6. 6

   Keep below the boiling point during the cooking.

7. 7

   Add the vegetables cut in small pieces, cook 1.5 hours and strain.

8. 8

   Before serving add salt to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 85. The excerpt below is the record exactly as published.

Brown Beef Stock 5 pounds shin of beef V2 cupful carrots 3 quarts cold water % cupful turnips 6 cloves V2 cupful onions % bay leaf % cupful celery 2 sprigs parsley 1 cupful tomatoes

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