Soup Stock

Ingredients

• 2 lbs. raw meat and bone
• 1 lb. cooked meat or meat and bone
• 3 qts. cold water
• 1 heaping tbsp. of onion
• 1 heaping tbsp. of turnip
• 1 heaping tbsp. of carrot
• 1 stalk or 1 root of celery
• 1 piece of parsley
• J tsp. salt
• 2 peppercorns
• one piece of bay leaf

Method

1. 1

   Soak meat and bones in water for 1 hour, then simmer in a kettle for four or five hours, or until meat is in shreds.

2. 2

   One hour before taking stock from the fire, add the vegetables and seasonings.

3. 3

   Strain the stock and set aside for two days or until the fat hardens on top.

4. 4

   Remove all the fat.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 106. The excerpt below is the record exactly as published.

SOUP STOCK Lesson XXIX Soup stock is the basis of all meat soup. It is made of the parts of meat that are soluble, of vegetar bles, and sometimes of other ingredients. Bone is the hardest of all animal tissue and is about one half water; the rest consists of about f mineral and | animal matter. The mineral is largely calcium phosphate, called phosphate of lime, and the animal matter chiefly fat and collagen, which is often called ossein in bones. In the center of hollow bones is a fatty material called marrow; around this is the slippery substance called cartilage or gristle. Cartilage may be called soft bone. The older the animal, the harder the bones become. By long cooking the bones, collagen and cartilage are changed to gelatine, and this is soluble in hot water. Material. Place any raw meat, parts cut from meat by the butcher, and the flank ends of steak, in one jar, and parts of cooked meat and bone, except mutton fat, in another jar. The water that meat has been cooked in, also vegetable water, except that of strongly flavored vegetables like onions, turnips, cabbages, or potatoes, can be added to the stock. Soup Meat. Soup meat ought to include some fat, as the cake it forms when cold helps to preserve the stock. Have all the butcher's trimmings sent to the house if you make soup stock. For white stock use SOUP STOCK 269 veal and chicken. For brown stock use beef, part of it browned, and brown all the vegetables. Cara- mel is tised to darken and flavor stock. Have the bones sawed into 1-inch lengths and split; cut meat into inch cubes or smaller. If only raw meat is used, brown | of it in a little fat in a pan, as this will flavor the soup. Food Value. Strong broth contains about 5% of nutritious material. Soup is usually weaker than this. The soup has a strong meat flavor and the meat is tasteless, because the best part of the meat has passed into the soup. These extractives stimu- late the secretion of gastric juice and the warming effect of the soup prepares the stomach for food. Soup Stock — Home Recipes. 2 lbs. raw meat and bone, 1 lb. cooked meat or meat and bone, 3 qts. cold water, either fresh or from cooked meat or vege- tables; for 1 lb. of meat and bone, allow 1 heaping tbsp. of onion, turnip, carrot each. These may be cut into half-inch cubes. 1 stalk or 1 root of celery, 1 piece of parsley, J tsp. salt, 2 peppercorns, a few grains of pepper, and one piece of bay leaf

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