Soup Stock

Ingredients

• Carcasses from 2 ducks or chickens
• Salt and white pepper or chickens to taste
• 1 smoked ham bone
• 1 bay leaf
• 1 medium-size onion
• Y4 stalkcelery, chopped
• 2 carrots, chopped
• 1 tablespoon Maggi seasoning or Knorr-Swiss Aromat seasoning
• 1/4 quarts water

Method

1. 1

   In a large kettle over medium heat, combine the carcasses, ham bone, onion, Maggi seasoning, salt and pepper, bay leaf, celery, carrots and water.

2. 2

   Bring to a boil; reduce heat to low and simmer approximately 1.5 hours.

3. 3

   Strain.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 45. The excerpt below is the record exactly as published.

SOUP STOCK Carcasses from 2 ducks Salt and white pepper or chickens to taste 1 smoked ham bone 1 bay leaf 1 medium-size onion, Y4 stalkcelery, chopped sliced 2 carrots, chopped 1 tablespoon Maggi seasoning or Knorr-Swiss Aromat seasoning In a large kettle over medium heat, combine the carcasses, ham bone, onion, Maggi seasoning, salt and pepper, bay leaf, celery, carrots and 1/4 quarts water

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