Brown Stock

Ingredients

• a four-pound soup bone
• three quarts of cold water
• the soup vegetables
• two cloves
• a little parsley
• the meat which you have reserved

Method

1. 1

   Remove some of the meat from the bone, place the bone in the soup kettle with cold water and let it boil.

2. 2

   Chop the soup vegetables, parsley, and reserved meat fine, sauté until brown, then pour into the boiling kettle.

3. 3

   Let all boil together slowly for five or six hours.

4. 4

   Remove from fire, strain through a fine sieve, cool, and skim off the grease.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 4. The excerpt below is the record exactly as published.

Brown Stock. — To make brown stock successfully, take a four-pound soup bone, remove some of the meat from the bone, and then place the bone in the soup kettle with three quarts of cold water and let it boil on the back of the stove. Take the soup vegetables with a little parsley and two cloves and the meat which you have reserved

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