Soup Stock

Ingredients

• 1 pound lean beef
• 1 pound bone
• 1 quart cold water
• 1 teaspoon salt
• 1/2 teaspoon peppercorns
• 2 cloves
• 2 allspice berries
• 1 sprig parsley
• 1 teaspoon mixed herbs
• 1 tablespoon each kind chopped vegetable

Method

1. 1

   Prepare meat as above, soak in water for 0.5 hour, heat slowly and simmer for 3 hours, add vegetables and seasonings, simmer 1 hour longer, and strain.

2. 2

   Next day remove cake of fat.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 58. The excerpt below is the record exactly as published.

SOUP STOCK is made from cheap, tough cuts. The meat should be cut in small pieces and soaked in cold water for half an hour to draw out the juices. Bone is added for the sake of the gelatine which it contains, and which will give body to the soup. A good proportion is 2 pounds each of meat and 1 of bone to each quart of water. Use a kettle with a very tight cover and sim¬ mer slowly for a number of hours. Stock is better when made the day before .it is to used. Soup Stock. — 1 pound lean beef, 1 pound bone (or 2 pounds of shin), 1 quart cold water, 1 teaspoon salt, Yi teaspoon peppercorns, 2 cloves, 2 allspice berries, 1 sprig parsley, 1 tea¬ spoon mixed herbs, 1 tablespoon each kind chopped vegetable. Prepare meat as above, soak in water Y hour, heat slowly and simmer 3 hours, add vegetables and seasonings, sim¬ mer 1 hour longer, and strain. Next day remove cake of fat. To clear stock beat white 1 egg till frothy, add with broken shell to above stock when cold (after fat is removed) ; heat slowly and stir constantly. Boil 10 minutes without stirring; set aside 10 minutes ; strain through 2 thicknesses cheese-cloth dipped in cold water. Soups with Pastes or Vegetables. — Pre¬ pare and clear stock as above. In salted water boil macaroni, vermicelli, barley, rice, tapioca, or other vegetables or dry material until done; drain and add to the clear soup and simmer together 10 minutes. Proportion, Yt cup cooked material to 1 quart stock. Vegetables should be boiled in salted water, cut in shapes, and added to stock in same proportion. Consomml. — 1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2 carrots, bunch sweet herbs, 7 quarts cold water, Yi cup sago soaked in cold water, pepper and salt. Cut beef in strips and disjoint chicken, slice vegetables, chop herbs, put all on with water to cook slowly for 6 hours. Take out chicken and beef; salt and pepper and put into jar. Strain soup, pulping vegetables through a* sieve. Season and divide it, pouring Y on meat in jar, and setting in pot of hot water to cook, covered, 2 hours more. Heat the rest and skim; put in sago, simmer for J4 hour, then pour out. When 2 hours have passed, pour out stock in bowl ; when cold put on ice. Tomato Soup with Stock. — 1 quart stock, 1 can tomatoes, salt, pepper, and sugar to taste. Stew and strain tomatoes; add to boiling stock, season, and simmer 10 minutes. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK SI Tomato Soup without Stock. — Stew to¬ gether for 10 minutes 1 can tomatoes, 1 pint water, 1 teaspoon salt, 1 tablespoon sugar, 5 cloves, V2 teaspoon peppercorns

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