Brown Soup Stock

Ingredients

• 6 Ibs. shin of beef (f lean meat, ½ bone and fat)
• 3 qts. cold water
• 3 sprigs thyme
• 2 sprigs parsley
• carrot
• turnip
• 6 cloves onion
• 1 bay leaf
• 1 sprig marjoram
• ½ tsp. peppercorns
• celery

Method

1. 1

   Wipe beef and cut the lean meat in inch cubes.

2. 2

   Brown ½ of meat in marrow from bone.

3. 3

   Add the water to the remaining ½ meat, the bone and fat, and let stand 30 minutes.

4. 4

   Add browned meat and heat gradually to boiling point.

5. 5

   Remove scum as it rises.

6. 6

   Cover and simmer 6 hours.

7. 7

   Add vegetables and seasonings.

8. 8

   Simmer 1.5 hours longer; strain and cool as quickly as possible.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 57. The excerpt below is the record exactly as published.

Brown Soup Stock Ingredients : 6 Ibs. shin of beef (f lean 3 sprigs thyme meat, ^ bone and fat) 2 sprigs parsley 3 qts. cold water carrot \ tsp. peppercorns turnip 6 cloves onion \ bay leaf celery . i sprig marjoram Method : Wipe beef and cut the lean meat in inch cubes. Brown ^ of meat in marrow from bone. Add the water to the remaining f meat, the bone and fat, and let stand 30 minutes. Add browned meat and heat gradually to boiling point. Remove scum as it rises. Cover and simmer 6 hours. Add vegetables and seasonings. Simmer i| hours longer ; strain and cool as quickly as possible. i To Clear Soup Stock Method : Remove fat from stock while cold. Allow white and shell of i egg to i qt. stock. Beat white slightly, break shell in small pieces and add to stock. Boil 2 minutes. Remove scum and strain through double thickness of cheesecloth. If more seasonings are necessary, add as soon as stock has lost its jelly-like consistency. Chicken Soup Ingredients : 1 1 qts. chicken stock 2 tbsp. rice \ bay leaf 2 tbsp. noodles \ tsp. peppercorns 2 tbsp. vermicelli Method : Simmer stock and seasonings \ hour. Strain. Add the rice and flour pastes, previously cooked in 2 c. boiling water in a double boiler. 134 LABORATORY MANUAL OF FOODS AND COOKERY Vegetable Soup Ingredients : i c. cubed carrots 3 qts. water i c. cubed turnips ^ c. butter 1 c. cubed celery 2 tbsp. flour 2 c. cubed potatoes i tbsp. parsley i c. chopped onions i tbsp. salt | tsp. pepper Method : Cook all the vegetables except potato and onion in 6 tbsp. of butter 10 minutes. Add the potato and cook 2 minutes, the onion and water and cook ^ hour. Mix 2 tbsp. of butter with the flour and add the first mixture slowly and the seasonings. Cook f hour longer and add the parsley. Mongole Soup Ingredients : i qt. brown stock 10 allspice berries i qt. tomatoes 6 cloves i onion sliced | bay leaf

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