Soup Stock

Ingredients

• 4 lb. shin of beef
• 4 qt. cold water
• 12 cloves
• 12 peppercorns
• 2 sprigs parsley
• 1 bunch sweet herbs
• 1 small blade mace
• 1 c. carrot
• 1/2 c. turnip cut in
• 1 c. celery
• 1 c. onions
• 2t8. salt

Method

1. 1

   Wipe the meat and the bones; cut the meat into small pieces; put the marrow, bones, meat, spices, herbs, vegetables, and cold water into a soup kettle.

2. 2

   Soak them one hour before heating them.

3. 3

   Cook them slowly about six hours, and strain.

4. 4

   Put the soup stock in a cool place.

5. 5

   When about to prepare soup for the meal, remove the fat from the soup stock, heat it to the boiling point, season it to taste, and add cooked vegetables, macaroni, or rice.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 32. The excerpt below is the record exactly as published.

Soup Stock. — Soup stock is the basis of all meat soups, and may be made from beef, mutton, lamb, veal, or poultry, or a combination of all three. It is the essential element of a meat soup, giving it flavor as well as nutritive value. It may be used, too, in meat gravies when a very rich gravy is desired, replacing the water called for in the recipe. RECIPE 98. 4 lb. shin of beef 4 qt. cold water 12 cloves 12 peppercorns 2 sprigs parsley 1 bunch sweet herbs (thyme savory marjoram bay leaf) 1 small blade mace i c. carrot } c. tmmip cut in i c. celery [ cubes i c. onions 2t8. salt

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