Soup Stock

Ingredients

• 1 pint to each pound of meat, bone, and fat
• lean meat
• bone
• fat
• 1 tablespoon salt
• 1/4 teaspoon peppercorns
• Carrot, Turnip, Onion, Celery

Method

1. 1

   Wipe meat and cut into 1-inch cubes.

2. 2

   Brown half of the meat in hot frying pan.

3. 3

   Put remaining meat with bone and fat in soup kettle, add water, and let stand for 1 hour.

4. 4

   Add browned meat, heat gradually to boiling point, and cook for 6-7 hours at low temperature.

5. 5

   Add vegetables and seasonings in the last hour.

6. 6

   Strain and cool quickly.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 58. The excerpt below is the record exactly as published.

SOUP STOCK Soup-stock making is simplified by use of proper utensils. In- dispensable are knives, hardwood board, two purée strainers with meshes of different size, and a good stock kettle of aluminum or enamel. A saw, cleaver, and scales, although not necessary, lighten labor. When meat comes from market, remove from paper and put in cool place. If scales are at hand, weigh meat and bone to see if correct proportions have been sent. Wipe meat with clean cheese- cloth wrung out of cold water. Cut lean meat in 1-inch cubes; by so doing, a large amount of surface is exposed to the water and juices are more easily drawn out. Heat frying pan hissing hot; re- SOUPS WITH STOCK 143 move marrow from marrowbone, and use enough to brown 14 of the lean meat, stirring constantly, to sear’ all surfaces, thus preventing escape of juices, — sacrificing a certain amount of goodness in the stock to give additional color and flavor. Put fat, bone, and remaining lean meat in soup kettle; cover with cold water (1 pint to each pound of meat, bone, and fat). Let stand 1 hour, that cold water may draw out juices from meat. Add browned meat, taking water from soup kettle to rinse out frying pan, that none of the coloring may be lost. Heat gradually to boiling point, and cook 6 or 7 hours at low temperature. A scum will rise on the top, which contains coagulated albuminous juices of great nutritive value. Many, however, prefer a clear soup, and remove the scum. If allowed to remain, when straining, a large part will pass through strainer. Vegetables, spices, and salt should be added the last hour of cooking. Strain and cool quickly, uncovered, to prevent souring. Cover and keep in cool place. A cake of fat forms on stock when cold, which excludes air, and this should not be removed until stock is used. To remove fat, run a knife around edge of bowl and carefully lift off. A small quantity will remain, which should be removed by passing a cloth wrung out of hot water around edge and over top of stock. This fat should be clarified (p. 29). To remove fat before stock has cooled, take off as much fat as possible with a spoon and remove the remainder by passing tissue or any absorbent paper over the surface. TO CLEAR STOCK Egg whites slightly beaten, or raw, lean beef finely chopped are used to clear soup stock. The albumen found in each draws to itself some of the juices which have been extracted from the meat and have become coagulated by action of heat. Some rise to the top and form a scum; others are precipitated. Remove fat from cold stock and put quantity to be cleared in stewpan, allowing white and shell of one egg to each quart of stock. Beat egg slightly with fork and add 2 teaspoons cold water to each egg, break shell in small pieces, and add to stock. Place on stove, and stir constantly until boiling point is reached; boil 2 minutes. Set back and let stand 20 minutes without stirring, and 144 THE BOSTON COOKING-SCHOOL COOK BOOK strain through a fine strainer lined with a double thickness of cheese- cloth. If stock to be cleared is not sufficiently seasoned, add seasoning as soon as stock has lost its jelly-like consistency; not after clearing is effected. A few shavings of lemon rind are an agreeable addition. TO BIND SOUPS Melt butter and add flour, using amounts required by recipe. Mix well, add to soup, and stir constantly until boiling point is reached. (To prevent curdling.) SOUPS WITH MEAT STOCK BROWN STOCK 6-pound shin of beef 1 sprig marjoram 3 quarts cold water 2 sprigs parsley V4 teaspoon peppercorns Carrot 6 cloves Turnip | 4 cup each, V4 bay leaf Onion | cut in dice 3 sprigs thyme Celery 1 tablespoon salt Wipe beef and cut lean meat in inch cubes. Brown 14 of meat in hot frying pan in marrow from marrowbone. Put remaining 2 with bone and fat in soup kettle, add water, and let stand 30 minutes. Place over slow heat, add browned meat, and heat gradually to boiling point. Cover and’ cook slowly 6 hours, keeping below boiling point during cooking. Add vegetables and seasonings, cook 114 hours, strain, and cool as quickly as possible. If cooked in fireless cooker, vegetables may be added in the beginning. Beef and Vegetable Soup. Tie seasonings in cheesecloth bag. Double amounts of vegetables. Cook slowly until meat is tender. Cool. Remove fat, bone and spice bag. Quick Brown Stock. Use bouillon cubes or beef or vegetable extracts, dissolved in water, or canned consommé or bouillon. BOUILLON 5 pounds lean beef from middle 1 tablespoon salt of round Carrot ) 2 pounds marrowbone Turnip | 14 cup each, 3 quarts cold water Onion cut in dice 1 teaspoon peppercorns Celery SOUPS WITH STOCK 145 Wipe and cut meat in inch cubes. Put 24 of meat in soup kettle and soak in water 30 minutes. Brown remainder in hot frying pan with marrow from marrowbone. Put browned meat and bone in kettle. Heat to boiling point; skim thoroughly and cook at temper- ature below boiling point 5 hours. Add seasonings and vegetables, cook 1 hour, strain, and cool. Remove fat and clear (p. 143). CONSOMME 3 pounds lean beef cut in i%-inch cubes 2 tablespoons butter 1 pound marrowbone 1 tablespoon salt 3 pounds knuckle of veal cut in pieces 1 teaspoon peppercorns 1 quart Chicken Stock (p. 151) or bones 4 cloves from a chicken and 1 quart water 3 sprigs thyme Carrot 1 sprig marjoram Tn | 1 cup each, cut in dice 2 sprigs parsley Celery Vy bay leaf 14 cup sliced onion 3 quarts cold water Brown half-of beef in some of marrow from marrowbone. Add to rest of beef, veal, bones, and cold water. Let stand 4% hour. Heat slowly to boiling point and simmer 3 hours, removing scum as it forms on top of kettle. Add Chicken Stock or chicken bones and water and simmer 2 hours. Cook carrot, turnip, onion, and cele

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