Soup Stock

Ingredients

• %-H lb. soup meat (lean, fat and bone)
• 1 c. cold water
• 1 rounding- tb. vegetables cut fine
• 2 cloves
• 4 pepper-corns
• bits of bay leaf, thyme, marjoram and parsley
• X t. salt

Method

1. 1

   Wipe the meat, cut in small pieces, put all but half of the lean meat in the cold water, in the top of the double boiler, brown the remaining half using a little marrow or fat to prevent sticking, add to the water, let stand 15 minutes, heat slowly and cook 2 or 3 hours, add the vegetables and seasonings, cook 0.5 hour, strain and cool in a small glass fruit jar.

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 7. The excerpt below is the record exactly as published.

Soup Stock %-H lb. soup meat (lean, fat and bone) 1 c. cold water 1 rounding- tb. vegetables cut fine (carrot, turnip, onion, celery) 2 cloves 4 pepper-corns bits of bay leaf, thyme, marjoram and parsley X t. salt

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