Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Plain Soup Stock
From European and American cuisine, 1914
Serves 7
This stock is used for all plain soups and can be stored in jars for several days.
A modern interpretation · AI-generated from the original record
Ingredients
- a shank of beef weighing from 3 to 4 pounds
- a small shank of veal
- a piece of liver or kidney
- 7 1/2 tablespoonful salt
- 2 onions
- 2 leeks
- 2 stalks of celery
- 1 small carrot
- 1 white turnip
- a large bouquet
Method
Chop beef shank and place in a soup kettle.
Add veal, meat gravies, and any fine-chopped bones.
Cover with cold water, heat gradually until boiling.
Add salt, onions, leeks, celery, carrot, turnip, and bouquet.
Cover tightly and boil gently until meat falls from the bone.
Strain stock through a napkin and cool before storing.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 2. The excerpt below is the record exactly as published.
Plain Sonp Stock. — Chop into pieces a shank of beef weigh- ing from 3 to 4 pounds ; place in a soup kettle ; add, if handy, a small shank of veal, meat gravies, and any fine-chopped bones that may be at hand — from roasted meat or poultry ; also a piece of liver or kidney may be added ; cover all with cold water ; set the kettle over a slow fire, let it heat gradually until it boils ; then add 7^ tablespoonf ul salt, 2 onions, 2 leeks, 2 stalks of celery, 1 small carrot, 1 white turnip, and a large bouquet
Cook this with the app: pantry check, scaling, and the assistant.