Brown Stock

Ingredients

• two tablespoonfuls of butter
• two pounds of lean beef
• an equal amount of the meat from a knuckle of veal
• two quarts of cold water
• an onion
• a small carrot
• a stalk of celery
• a sprig of parsley
• salt to taste
• pepper to taste
• the unbeaten white of an egg
• a cup of cold water
• another half cup of cold water

Method

1. 1

   Brown the butter in a soup kettle, add the beef and veal, stir for five minutes, cover and stew for half an hour.

2. 2

   Add cold water and simmer for four hours.

3. 3

   Add diced onion, carrot, celery, and parsley, and cook slowly for an hour longer.

4. 4

   Strain through a fine sieve, remove the fat when cold.

5. 5

   To serve, boil the stock, add salt, pepper, and the beaten egg white mixed with cold water.

6. 6

   Boil hard for ten minutes, add more cold water, boil again for five minutes, strain into a heated tureen.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 54. The excerpt below is the record exactly as published.

the unbeaten white of an egg. To do this, remove THE NEW ANNIE DENNIS COOK BOOK 103 the vessel from the fire, stir in the egg, let boil up, sltiin d>iid serve. One tablespoonf ul of raw rice may be added to soup when first put on to boil. The rice should be thor- oughly done, and when the soup is done, remove meats and herbs, but do not strain out the rice. Serve with vegetable soups plain white bread, sliced daintily; with consomme or bouillon may be served croutons, bread sliced thin, cut in fancy shapes and toasted, water biscuit, butter crackers or small bread sticks. Seasanings Sweet herbs, such as thyme, savory, marjoram, parsley, etc., may be dried in the fall and kept in air- tight cans. Celery roots or dried celery leaves are richer in flavor than the stalk. Celery seed or celery salt may be used instead of these. Spices, includmg cloves, allspice, whole pepper and stick cinnamon should always be kept on hand. Flour, com starch, arrow- root, tapioca, sago, pearl barley, rice, bread, or eggs are added to soups to give consistency and nourishment. SOUP STOCK Brown Stock Browr^ in a soup kettle two tablespoonfuls of butter, to which add, cut into small pieces, tw^o pounds of lean beef and an equal amount of the meat from a knuckle of veal Stir over the fire five minutes, then cover closely and stew gently for half an hour. Add two quarts of cold water to this, and let the whole simmer for four hours. Cut an onion, a small carrot and a stalk of celery into dice and add these and a sprig ot parsley to the stock, and cook very slowly for an hour longer. Strain through a fine sieve, and when cold re- move the fat which will have caked upon the top. 104 THE NEW ANNIE DENNIS COOK BOOK To prepare for serving, let the stock come to a boil, add salt and pepper to taste and the beaten white and shell of one egg, thoroughly mixed with a cup of cold water; boil hard for ten minutes. Throw in another half cup of cold water

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