Brown Soup Stock

Ingredients

• 6 lbs. shin of beef
• 1 sprig marjoram
• 3 quarts cold water
• 2 sprigs parsley
• 1/2 teaspoon peppercorns
• Carrot, 1/2 cup each, cut in dice.
• 6 cloves.
• Turnip, 1/2 cup each, cut in dice.
• 1/2 cup each, cut in dice.
• 1 bay leaf.
• 3 sprigs thyme.
• 1 tablespoon salt.

Method

1. 1

   Wipe beef, and cut the lean meat in inch cubes.

2. 2

   Brown one third of meat in hot frying-pan in marrow from a marrow bone.

3. 3

   Put remaining two thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes.

4. 4

   Place on back of range, add browned meat, and heat gradually to boiling point.

5. 5

   As scum rises it should be removed.

6. 6

   Cover and cook slowly six hours, keeping below boiling point during cooking.

7. 7

   Add vegetables and seasonings, cook one and one half hours, strain, and cool as quickly as possible.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 7. The excerpt below is the record exactly as published.

BROWN SOUP STOCK. 6 lbs. shin of beef. 1 sprig marjoram. 3 quarts cold water. 2 sprigs parsley. J teaspoon peppercorns. Carrot, \ 6 cloves. Turnip, ( , , . . ,. , , , - ~ . y h cup each, cut in dice. $ bay leaf. Onion, l 3 sprigs thyme. Celery, ' 1 tablespoon salt. Wipe beef, and cut the lean meat in inch cubes. Brown one third of meat in hot frying-pan in marrow from a marrow bone. Put remaining two thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling point. As scum rises it should be removed. Cover and cook slowly six hours, keeping below boiling point during cooking. Add vegetables and seasonings, cook one and one half hours, strain, and cool as quickly as possible. •■ JULIENNE SOUP. To one quart clear brown soup stock add one fourth cup each carrot and turnip, cut in thin strips one and one half inches long, previously cooked in boiling salted water, and two tablespoons each cooked peas and string beans. Heat to boiling point. soups. 29 CONSOMME. 2 lbs. lean beef (from the round). 1 small chicken. 2 ounces lean ham. 1 small onion. 2 sprigs parsley. J small carrot. 2 bay leaves. 2 stalks celery. 6 cloves. 2 eggs. i lemon (juice of same). A little celery salt. Wipe and cut the beef into small pieces; cut the chicken as for fricasseed chicken. Cover with cold water, and stand on the back of the stove where it will slowly heat. Simmer gently for four hours. Fry out a slice of bacon, add the ham cut in dice, the onion and carrot sliced, saute to a delicate brown in two tablespoonfuls of butter; then add this to the stock with the remainder of the vegetables (cutting the celery in pieces) and a little thyme. Let the soup simmer for another hour, strain and stand away to cool. When 'cold, carefully remove the fat from the sur- face; put in a kettle over the fire, add the whites and shells of two eggs beaten lightly, two tablespoons of cold water, a little celery salt, and the juice of half a lemon. Let it boil for five minutes, take from the fire and skim carefully, and strain through a cloth. When ready to serve, heat again and season with salt and pepper to taste. The soup should be perfectly clear, but amber in color. QUICK BOUILLON. 1 tablespoon of butter. J small onion, sliced. 1J lbs. of lean chopped beef 1 stalk of celery. (round being best). J chicken (bones well broken). 4 cloves. 2 slices carrot. 1 bay leaf.

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