Brown Soup Stock, No. 1

Ingredients

• 2 pound shin of beef
• 1 pound knuckle of veal
• 1 pound fresh cooked meat
• 4 quarts of cold water
• 1 heaping tablespoonful of onion
• 1 heaping tablespoonful of carrot
• 1 heaping tablespoonful of turnip
• half a head of celery
• 1 teaspoon of Pure Gold celery salt
• 2 Pure Gold bay leaves
• sprig of parsley
• 6 Pure Gold cloves
• 12 Pure Gold pepper corns
• 1 tablespoon salt

Method

1. 1

   Have the bones broken small, cut meat into small cubes.

2. 2

   If raw meat only is used, brown one-third in a little fat in the frying-pan with the onions.

3. 3

   Let meat and bones soak in water 1 hour, then simmer in covered kettle 4 or 5 hours, or until meat is in fragments.

4. 4

   About 1 hour before removing stock from the fire add to it vegetables and seasonings.

5. 5

   When vegetables are soft, strain the stock through a coarse strainer and set aside until the fat solidifies on the surface.

6. 6

   Remove every speck of this fat, saving it to clarify.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 9. The excerpt below is the record exactly as published.

Brown Soup Stock, No. 1—2 pound shin of beef, 1 pound _ knuckle of veal, 1 pound fresh cooked meat, 4 quarts of cold water. To each pound of meat and bone allow 1 heaping tablespoonful each of onion, carrot, turnip cut in 4 inch cubes, half a head of celery, or 1 teaspoonof Pure Gold celery salt, 2 Pure Gold bay leaves, sprig of parsley, 6 Pure Gold cloves, 12 Pure Gold pepper corns, | tablespoon salt. Soups 21 Directions for Making Stock No. 1—Have the bones broken small, cut meat into small cubes. If raw meat only is used, brown one-third in a little fat in the frying-pan with the onions. Let meat and bones soak in water 1 hour, then simmer in covered kettle 4 or 5 hours, or until meat is in fragments. About 1 hour before removing stock from the fire add to it vegetables and season- ings. When vegetables are soft, strain the stock through a coarse strainer and set aside until the fat solidifies on the surface. Remove every speck of this fat, saving it to clarify, and if stock is to be used for clear soup, clear it according to directions for “‘clearing soup.” Stock No. 2—After straining off Stock No. 1, add more vege- tables and any bones or scraps of meat left from roasts, etc., and a small amount of fresh meat; cover with water and simmer again for 4 or 5 hours, add more vegetables. ‘This makes a good stock, but is not clear. Veal or White Stock—Wipe 4 pounds of knuckle of veal, break the bones, put it into 1 gallon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 Pure Gold bay leaf and 1 tablespoon salt

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