General Stock for a Good Soup

Ingredients

• 1 lb. of veal (knuckle part)
• 2 lbs. shin of beef (or shoulder part)
• 3^ lbs. bones (beef or veal)
• 2 gallons water
• 2 oz. salt
• some poultry giblets (cleaned)
• 2 carrots
• 2 onions
• 3 leeks
• 1 head of celery
• 1 parsnip
• 12 peppercorns
• 1 small bunch of sweet herbs
• bay-leaves
• thyme
• plenty of parsley

Method

1. 1

   Combine veal, beef, bones, and giblets in a stock pot with cold water and salt.

2. 2

   Bring to a boil, skimming off scum.

3. 3

   Add prepared vegetables and herbs, simmer for five hours, skimming fat as needed.

4. 4

   Strain the broth and adjust seasoning if necessary.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 93. The excerpt below is the record exactly as published.

General Stock for a good Soup — 1 lb. of veal {knuckle part), 2 lbs. shin of beef {or shoulder part), 3^ lbs. bones {beef or veal), 2 gallons ivater, 2 oz. salt, some poultry giblets {cleaned), 2 carrots, 2 onions, 3 leeks, 1 head of celery, 2 cloves {stuck in the onions), 1 parsnip, 12 peppercorns, 1 small bunch of sweet herbs, bay -leaves, thyme, and plenty of parsley

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