Clear Soup Stock

Ingredients

• Have 4-pound knuckle of veal
• with 2 ounces of lean ham
• add 4 quarts of cold water
• a piece of red pepper pod
• ^ onion sliced
• the beaten white and shell of 1 egg
• 1 teaspoon of lemon juice
• 1 saltspoon of celery seed

Method

1. 1

   Simmer veal and ham with cold water, red pepper, and onion for 5 hours, skimming frequently.

2. 2

   Pour through a cloth.

3. 3

   If ready to use, return to kettle, add egg white, lemon juice, and celery seed; bring quickly to a boil and strain again.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 14. The excerpt below is the record exactly as published.

Clear Soup Stock. Have 4-pound knuckle of veal, with 2 ounces of lean ham, or a bone from bacon, add 4 quarts of cold water, a piece of red pepper pod, ^ onion sliced, simmer 5 hours, skimming frequently. When done pour through a cloth. If ready to use, return to kettle, add the beaten white and shell of 1 egg, 1 teaspoon of lemon juice, 1 saltspoon of celery seed

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