Soup Stock

Ingredients

• A beef shank bone, containing marrow
• a piece of mutton neck
• a joint of veal
• Add a stick of cinnamon
• a couple of cloves
• a cup of barley
• a bay leaf
• a pinch of oatmeal
• mixed herbs
• chopped vegetables

Method

1. 1

   Cut bones into small pieces and soak in water to cover.

2. 2

   Add cinnamon, cloves, barley, bay leaf, oatmeal, herbs, and vegetables.

3. 3

   Simmer all day, strain, season, and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 5. The excerpt below is the record exactly as published.

A beef shank bone, containing marrow, a piece of mutton neck and a joint of veal. Cut in small pieces and soak for several hours in enough water to cover. Add a stick of cinnamon, a couple of cloves, a cup of "barley, a bay leaf, a little brown sugar, a pinch, of oatmeal, mixed herbs and chopped vegetables. Place over a slow fire and simmer all day. Strain, season and put in a crock. Keep in cool place and it will keep several days. MARROWBALLS FOR SOUP— Mrs. W. F. Jones. Ohop fine % cup of marrow gooid and fresh, and rub with it 1 cup of flour and a saltspoon of salt. Wet -with sufficient cold water to make like pastry, and roll into tiny balls like small marbles. Drop into boil- ing soup, boil 15 to 20 minutes, and serve. 22 SOUPS RAVIOLA— Mrs. W. J. Wickman. Make a paste of 2 cups flour, 2 eggs, % teaspoon salt, and water enough to make a stiff dough. Knead well and roll out Into a sheet as thick as thin cardboard ; cut it in half. ' Place one teaspoon of farce In regular rows on the paste 2 in. apart, moisten the upper part of ■paste and place carefully on top of the lower piece, pressing the two "together with the fingers or with a raviola rolling pin, forming small ■cushions between. Cut through the rows down and across, -with a pas- try knife in such a way as to leave pieces about 2 in. square. Place ■the raviola on a board covered with a clean piece of muslin near the ■stove and dry thoroughly — when needed poach them a few at a timte in «lear bouillon for ten minutes. When all are done place in a tureen and pour soup over raviola. Add a few teaspoons of grated parmesan ■cheese and serve. FARCE FOR RAVIOLA (FILLING) Take one cup cold chicken, veal or fish, chopped very fine and rub to a paste with one calf or sheep brains parboiled — add one cup bread tirumbs which have been soaked in milk and squeezed dry, one tea- spoon onion juice, % teaspoon salt, a grating of nutmeg, dash of Cay- ■enne and thyme and rub well together: Have ready 1 cup spinach (which has been boiled, drained and chopped). Stir the spinach into ■the paste, add yolk of 2 eggs, and beat for ten minutes. WHITE SOUP— Mrs. Grandjean. Ingredients — iFive lbs. veal (shin), five pts. cold water, 1 tablespoon •salt, 1 onion, 6 pepper corns, a little celery, 1 pt. cream' or milk, 1 table- •spoon butter, 2 tablespoons flour, 1 egg. Wipe meat, put all ingredi- ents except cream', butter, flour, and egg, into soup kettle, bring to a "boil quickly, then cook slowly several hours, skimming when needed; strain,, add lemon peel, salt and pepper (white), cook butter and flour together add to soup stock

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