Soup Stock

Ingredients

• 6 Ibs. shin of beef, well broken
• 6 qts. cold water
• 1 tbsp. salt
• 12 pepper-corns
• 6 cloves
• c. onons
• }/2 c. carrot
• y% c. turnip
• y<i c. celery
• 2 sprigs parsley

Method

1. 1

   Remove 0.5 Ib. lean meat.

2. 2

   Wash meat and bone carefully.

3. 3

   Put all but the half pound into the cold water and let stand 15 minutes, then bring slowly to boiling point.

4. 4

   Brown the diced vegetables in the marrow fat, skim from the spider, and place with the meat.

5. 5

   Add the lean meat, cut fine, and brown that in the remaining fat.

6. 6

   Add this to the boiling stock and let the whole simmer for 5 to 6 hours.

7. 7

   Add salt just before removing from fire.

8. 8

   Strain and cool.

9. 9

   When ready to serve, remove fat and reheat.

Nutrition per serving

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 12. The excerpt below is the record exactly as published.

Soup Stock 6 Ibs. shin of beef, well broken. 6 qts. cold water. 1 tbsp. salt. 12 pepper-corns. 6 cloves. c. onons. }/2 c. carrot. y% c. turnip. y<i c. celery. 2 sprigs parsley

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