First Stock for Clear Soup

Ingredients

• 4 lbs. shin of beef
• 2 lbs. knuckle of veal
• 5 pints of cold water
• 2 carrots
• 1 onion
• £ head of celery
• The white part of a leek
• 1 dozen peppercorns
• 1 sprig of parsley
• thyme
• and marjoram
• 1 bay leaf
• Pepper
• salt

Method

1. 1

   Cut the meat into small pieces, break up the bone and remove the marrow; put the bones and meat into the stock-pot with the cold water, add a little salt, and gently simmer the contents for half-an-hour; then put in the vegetables, herbs, and peppercorns.

2. 2

   Simmer for five hours.

3. 3

   Strain into a clean pan, and put away until cold.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 4. The excerpt below is the record exactly as published.

FIRST STOCK FOR CLEAR SOUP. INGREDIENTS. 4 lbs. shin of beef, or 2 lbs. 9> ,, and 2 lbs. knuckle of veal 5 pints of cold water 2 carrots 1 onion £ head of celery The white part of a leek 1 dozen peppercorns 1 sprig of parsley, thyme, and marjoram 1 bay leaf Pepper and salt

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