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First Stock for Clear and Brown Soups

Name: First Stock for Clear and Brown Soups
Yield: 6 servings
Ingredients: 3 lbs. beef (shin or sticking piece); 2 lbs. beef; 1 lb. knuckle of veal; 3 qts. cold water; T carrot; 1 turnip; 2 small onions; 2 leeks; 2 or 3 sticks of celery; J tea-sp. celery seed; A bunch of herbs; 1 doz. peppercorns; 6 cloves; 1 blade of mace; 1 dessert-sp. salt; A few scraps of lean ham or a small ham bone

From Cookery for every household, 1914

Serves 6

A darker stock can be obtained by frying the meat before adding water. Do not discard the leftover meat and vegetables; they can be used to make a second stock.

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

3 lbs. beef (shin or sticking piece)
2 lbs. beef
1 lb. knuckle of veal
3 qts. cold water
T carrot
1 turnip
2 small onions
2 leeks
2 or 3 sticks of celery
J tea-sp. celery seed
A bunch of herbs
1 doz. peppercorns
6 cloves
1 blade of mace
1 dessert-sp. salt
A few scraps of lean ham or a small ham bone

Method

Choose fresh, juicy meat with a fair proportion of bone and little fat.
Wipe the meat, cut into small pieces, and break bones.
Put meat, bones, and ham into a saucepan with cold water and salt.
Soak for half an hour, then bring to a boil.
Simmer for half an hour, skimming off scum.
After an hour, add prepared vegetables, herbs, and spices.
Simmer for 4-5 hours, skimming as necessary.
Strain through a sieve and let cool.

Nutrition per serving

432Calories

51 gProtein

16 gCarbs

20 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 55. The excerpt below is the record exactly as published.

First Stock for Clear and Brown Soups 3 lbs. beef (shin or stick- ing piece) or 2 lbs. beef and 1 lb. knuckle of veal. 3 qts. cold water. T carrot. 1 turnip. 2 small onions. 2 leeks. 2 or 3 sticks of celery, or J tea-sp. celery seed. A bunch of herbs. 1 doz. peppercorns. 6 cloves. 1 blade of mace. 1 dessert-sp. salt. A few scraps of lean ham or a small ham bone

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