Browned Soup Stock

Ingredients

• 4 pounds soup meat and bone
• 1/4 teaspoon pepper
• 1 onion
• 1 stalk celery
• 2 1/4 quarts water
• 1 tablespoon salt
• 1 carrot
• 1/2 bay leaf

Method

1. 1

   Wipe the meat and cut it into small pieces.

2. 2

   Brown about one third in a frying pan with a little suet and an onion.

3. 3

   Place bones and remaining meat in kettle; add two quarts of water and allow to stand for one hour.

4. 4

   Add two cups of water to the meat in the frying pan; boil one minute and add to the meat in the kettle.

5. 5

   Add seasoning and diced carrots and turnips.

6. 6

   Bring the entire mixture to a boil and allow it to simmer ten minutes.

7. 7

   Place in the cooker for eight hours.

8. 8

   Remove and skim fat from top before using.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 154. The excerpt below is the record exactly as published.

BROWNED SOUP STOCK 4 pounds soup meat and bone V4 teaspoon pepper 1 onion 1 stalk celery 214 quarts water 1 tiumip 1 tablespoon salt 1 carrot

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