Condensed Recipe for Soup Stock

Ingredients

• 2 lbs. hind shin of beef
• 2 tsp. salt
• 2 qts. cold water
• 1 small onion
• 6 whole cloves
• 1 carrot
• 6 peppercorns
• 1 turnip
• 1 bunch of sweet herbs
• 1 sprig parsley

Method

1. 1

   Wipe and cut the bones and meat into small pieces.

2. 2

   Soak in cold water for half an hour before heating.

3. 3

   Add spices, herbs, and finely cut vegetables.

4. 4

   Simmer for six or seven hours and strain.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 122. The excerpt below is the record exactly as published.

Condensed Recipe for Soup Stock 2 lbs. hind shin of beef. 2 tsp. salt. 2 qts. cold water. 1 small onion. 6 whole cloves. | " carrot. 6 peppercorns. | ** turnip. 1 bunch of sweet herbs. 1 sprig parsley. Wipe and cut the bones and meat into small pieces. Put the marrow, bones, and cold water into the kettle. Soak one half hour before heating. Add spices, herbs, and the vegetables cut fine. Simmer six or seven hours and strain. When needed for soup remove the fat ; heat the stock to the boiling-point ; and season to taste. LESSON XII REVIEW OF SOUPS Recipe, No. 159. Macaroni Soup 1 c. stock. I tsp. salt. ^ stick macaroni. 1 spk. pepper. Cook the macaroni in boiling salted water about one half hour, or until tender. Drain and cut into thin slices or rings ; put them into the soup tureen with the salt and pepper and pour the boiling stock over them. Recipe, No. 160. Mixed Vegetable Soup 1 c. stock. 2 tbsp. turnip. 2 tbsp. carrot.

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