Brown Soup Stock

Ingredients

• 4 lbs. beef shin
• 2 qts. cold water
• 1/2 tsp. pepper
• 1 bay leaf
• 1 tsp. salt
• 6 cloves onion
• Carrot
• Celery
• 2 sprigs parsley

Method

1. 1

   Wipe beef, cut lean meat in small pieces.

2. 2

   Brown a third in a hot frying pan with marrow.

3. 3

   Put remaining meat with bone and fat in a kettle, add cold water, let stand for 30 minutes.

4. 4

   Heat gradually to boiling, remove scum, cover, and cook slowly for 6 hours.

5. 5

   Add vegetables and seasonings, cook 1.5 hours longer, strain, and cool quickly.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 66. The excerpt below is the record exactly as published.

Brown soup stock is made from beef and is highly seasoned with vegetables and sweet herbs. 3. White soup stock is made of chicken or veal, deli- cately seasoned. 4. Consomme is made of several kinds of meat (beef, veal, and fowl), highly seasoned with vegetables, and cleared. Food Value. — Meat soups contain very little nutriment, but have a strong meat flavor, due to the extractives. They stimulate the flow of the digestive juices, warm the stomach, and prepare it for solid food. 148 DOMESTIC SCIENCE Proportions of ingredients for soup stock are: Use % lean meat, to 3^3 bone and fat, and 1 quart of water to each pound of meat and bone. Meats for Soups. — The much-used muscles of meat contain more juice; the hard connective tissue is softened by long, moderate cooking. Select meat from the legs or neck. Use left-overs from roasts and steaks to add to the flavor, and utilize all other scraps. Any of the following may be used as seasoning for soups: vegetables, cereals, herbs, spices, and noodles. Directions for Soup Making. — Use all trimmings from roasts and steaks with soup meat. Cut up meat in small pieces. Break the bones, which allows the juice to escape easily. To give color and flavor to the soup, sear a small amount of the meat in a frying pan until brown. Put meat, bone, and fat in cold water. Soak for half an hour until the water is red. The cold water draws out the juices. Simmer 5 to 6 hours, never allowing temperature to reach the boiling point. Boiling toughens the albumen and does not permit the flow of juices. Clean and cut up vege- tables and add at the last hour of cooking. When done, strain out the meat and vegetables. Put into several small jars, so that the entire amount is not disturbed each time some is used. Cool quickly, and keep in cold place. Keep a layer of fat on top of stock to exclude air. Why? Remove the fat from the soup stock before making soup. Use soups often, and vary by different additions. PROTEIN— MEAT 149 APPLICATION (Extracting juices) 1. Brown Soup Stock 4 lbs. beef shin 6 cloves 2 qts. cold water i^ bay leaf }/2 tsp. pepper 2 sprigs parsley Carrot Onion^ f o^^"^^^^ c. each cut in dice Celery J 1 tsp. salt

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