Soup Stock

Ingredients

• 1 pt. of water
• each pound of solids
• one or two bouillon cubes
• a small amount of gelatine
• a little Worcestershire

Method

1. 1

   Put all meat trimmings and bones, cooked or uncooked, leftover vegetables, and breakfast cereals in a pot with 1 quart of water for each pound of solids.

2. 2

   For flavoring, add bouillon cubes and Worcestershire sauce.

3. 3

   Simmer for hours.

4. 4

   When ready to use, cool and remove fat from the surface.

5. 5

   Strain the contents and heat the liquid, seasoning with salt and pepper to taste.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 26. The excerpt below is the record exactly as published.

Soup Stock. Soup made from “stock” which consists of left¬ over bits of meat, gravy and vegetables, chop bones, chicken bones, in fact almost anything, is the most economical and nutritious soup that can be served. Unfortunately, however, on account of the length of time the stock must cook it is not practical to prepare on small vessels unless equipped with a coal stove in which a permanent fire is kept. Provisions RECIPES 79 must be made to lash the stock pot to the stove rail on a part of the stove which is not very hot so that the stock will simmer for hours. Allow i pt. of water to each pound of solids in the pot. Put in all meat trimmings and bones, cooked or uncooked, left-over vegetables of any kind, left¬ over breakfast cereals and if available use water in which vegetables have been boiled. For flavoring add one or two bouillon cubes and a little Worcester¬ shire. A small amount of gelatine

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