Plain Soup Stock

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

1. 1

   Chop beef shank and place in a soup kettle.

2. 2

   Add veal, meat gravies, and any fine-chopped bones.

3. 3

   Cover with cold water, heat gradually until boiling.

4. 4

   Add salt, onions, leeks, celery, carrot, turnip, and bouquet.

5. 5

   Cover tightly and boil gently until meat falls from the bone.

6. 6

   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.