Soup Stock

Ingredients

• Two pounds coarse lean beef
• One pound of lean veal
• Two pounds of bones
• Half an onion
• Two or three stalks of celery
• Five quarts of cold water
• a heaping tablespoonful of salt
• a teaspoonful of pepper

Method

1. 1

   Combine all ingredients in a pot, cover, and cook slowly for 5 hours.

2. 2

   Add salt and pepper, strain, and store in a cold place.

3. 3

   Remove fat before using.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 17. The excerpt below is the record exactly as published.

Soup Stock. Two pounds coarse lean beef, chopped almost as fine as sausage-meat. One pound of lean veal — also chopped. Two pounds of bones (beef, veal, or mut- ton) cracked in several places. Half an onion chopped. Two or three stalks of celery, when you can get it. Five quarts of cold water. Meat and bones should be raw, but if you have bones left from underdone beef or mut- ton, yoU may crack and add them. Put all the ingredients (no salt or pepper) in a large clean pot, cover it closely and set at one side of the range where it will not get really hot under two hours. This gives the water time 84 COOKERY FOR BEGINNERS. to draw out the juices of the meat. Then remove to a warmer place, stir up well from the bottom, and cook slowly five hours longer. It should never boil hard, but ''bubble- bubble" softly and steadily all the while. Fast boiling toughens the fibres and keeps in the juice of the meat which should form the body of the soup. When the time is up, lift the pot from the fire, throw in a heaping table- spoonful of salt, and a teaspoonful of pepper

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