Soup from Bones

Ingredients

• three-pennyworth of bones
• about two quarts of cold water
• one carrot
• one turnip
• one onion
• half a dozen cloves
• a small head of celery
• a bunch of parsley
• three or four leeks

Method

1. 1

   Put bones in cold water with vegetables.

2. 2

   Simmer gently for 5-6 hours.

3. 3

   Strain, cool, and remove fat.

4. 4

   Reheat and add extract of meat.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 76. The excerpt below is the record exactly as published.

soup from bones with the assistance of some extract of meat. Take say three- pennyworth of bones, and put them in cold water, about • two quarts, with one carrot, one turnip, one onion in which half a dozen cloves have been stuck, and a small head of celery, or some trimmings of celery, and a bunch of parsley. When a good-sized head of celery is bought it should bo thoroughly washed and then trimmed. The best part— namely, the hard white part— can be reserved to be eaten with cheese after dinner, or to be used for celery sauce or stewed celery, while the trimmings of the celery can be used for the stockpot. If possible, in addition to these vege- tables, slice up and add three or four leeks

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