Mixed Stock for Soups

Ingredients

• To six pounds of lean beef
• six quarts of water
• two carrots
• two onions
• one turnip
• one head of celery

Method

1. 1

   Put the beef, bones, and water in a covered kettle on the stove to heat slowly.

2. 2

   Let it boil gently for six hours.

3. 3

   After it has boiled for six hours, strain and set aside well covered until the next day.

4. 4

   Before needed, remove the fat, set the soup over the fire, and throw in a little salt, the carrots, onions, turnip, and celery.

5. 5

   Stew in sufficient water to cover them.

6. 6

   When tender, add the vegetables and the water in which they were cooked to the soup.

7. 7

   Boil slowly for one-half hour.

8. 8

   Strain when done.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 44. The excerpt below is the record exactly as published.

MIXED STOCK FOR SOUPS. To six pounds of lean beef, with the bones well cracked, add six quarts of water. Put the beef, bones and water in a covered kettle on the stove to heat slowly. Let it boil gently for six hours. After it has boiled SOUPS. 51 for six hours, strain and set aside well covered until the next day. Before needed, remove the fat, set the soup over the fire and throw in a little salt, two carrots, two onions, one turnip, one head of celery

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