Brown Soup Stock

Ingredients

• 6 pounds hind shin of beef
• 6 quarts cold water
• 10 whole cloves
• 10 whole peppercorns
• Bouquet of sweet herbs
• 3 small onions
• 1 carrot
• 1 turnip
• 2 stalks celery
• 2 sprigs parsley

Method

1. 1

   Wipe and cut the meat and bones into small pieces.

2. 2

   Put the marrow, bones, half of the meat, and the cold water into the kettle.

3. 3

   Soak half an hour before heating.

4. 4

   Add spices and herbs.

5. 5

   Brown the onions and the remainder of the meat, and add them to the stock; add the vegetables cut fine.

6. 6

   Simmer six or seven hours and strain.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 81. The excerpt below is the record exactly as published.

Brown Soup Stock. 6 pounds hind shin of beef. 6 quarts cold water. 10 whole cloves. 10 whole peppercorns. Bouquet of sweet herbs. 3 small onions. 1 carrot. 1 turnip. 2 stalks celery. 2 sprigs parsley

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