Soup Stock of Beef
From The Blue grass cook book, 1904
Serves 8
Veal stock can be made similarly.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 18. The excerpt below is the record exactly as published.
SOUP STOCK OF BEEP E. D. P. 1 large shin-bone, 4 quarts of water, 2 pounds of lean beef, 4 carrots, 3 onions, 4 turnips, 1 bunch of parsley, 1 teaspoonful of celery seed. Salt to the taste
Cook this with the app: pantry check, scaling, and the assistant.