Soup Stock

Ingredients

• meat, one or more kinds, with bone
• one quart of water to each pound of meat
• One-half to one cup of each vegetable, cut in cubes
• one bay leaf to every two quarts of stock

Method

1. 1

   Wipe the meat and cut it into small pieces.

2. 2

   Place it in the required quantity of cold water, and let it stand for half an hour.

3. 3

   Then apply gentle heat, and allow it to come very slowly to a boil.

4. 4

   The vegetables may then be added, together with the herbs and seasoning.

5. 5

   These last should be tied loosely in cheesecloth, and the whole allowed to simmer for six hours.

6. 6

   The stock should then be strained and cooled.

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 40. The excerpt below is the record exactly as published.

SOUP STOCK The term " soup stock " is defined by one of the stand- ard dictionaries as " the Hquor or broth prepared bj^ boiling meat with or without vegetables, etc., so as to extract the nutritious properties, and used as a foundation for different kinds of soup." Soup Stock Ingredients. ^leat, one or more kinds, with bone. Vegetables, such as onion, carrot, turnip, celery. Herbs, marjoram, thyme, savory, etc. Seasoning of allspice, cloves, whole pepper, bay leaf, etc. One sour apple, or an ounce of chopped ham to every two quarts of stock, helps to give a good flavor. Proportions. For a light stock, one quart of water to each pound of meat. For a rich stock, one pint of water to one pound of meat. About one-fourth as much bone as meat, by weight. One-half to one cup of each vege- table, cut in cubes, to every two quarts of stock. One- half to one teaspoonful of each herb (dried), one-half to one teaspoonful of the spices, mixed, and one bay leaf to ever}^ tAvo quarts of stock

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