Meat Stock

Ingredients

• Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck.
• To each 1 lb. of meat and bone, add 1 qt. cold water.
• Add vegetables cut in small pieces, season as desired and cook until vegetables are tender.

Method

1. 1

   Let stand 1 hour.

2. 2

   Cover and bring slowly to boiling point and simmer 2 to 8 hours.

3. 3

   Remove bones and meat.

4. 4

   Let stand until cold.

5. 5

   Skim off fat.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 43. The excerpt below is the record exactly as published.

meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened. Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small por- tions of leftover meats, fish, vegetables or cereal. Cream soups are made by cooking vegetables or cereal, then utiliz- ing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to sim- mer for several hours and is properly seasoned. CREAM SOUP 4 cup fat i pt. ilk 4 cup flour 1 pt. water, in which vegetable 1 teaspoon salt or cereal was cooked, or 1 cup cereal or vegetable leftover water in which 4 teaspoon cayenne meat was cooked. Melt fat, add dry ingredients and, gradually, liquid. When at boil- ing point, add vegetables or cereal and serve. A MEAT STOCK Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck. To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 8 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender.

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