Stock for Clear Soup

Ingredients

• five pounds of beef
• five quarts of cold water
• an onion
• one stalk of celery
• two leaves of sage
• two sprigs of parsley
• two sprigs of thyme
• two of summer savory
• two bay leaves
• twelve pepper-corns
• six whole cloves

Method

1. 1

   Put five pounds of beef into five quarts of cold water in a close kettle and heat gradually.

2. 2

   Let it boil slowly for six or seven hours, replenishing with boiling water if necessary.

3. 3

   Remove the meat after seven hours, strain the stock, and cool.

4. 4

   Skim off the fat in the morning, add the vegetables, and boil gently for 10 to 20 minutes.

5. 5

   Strain again and serve.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 60. The excerpt below is the record exactly as published.

STOCK FOR CLEAR SOUP. During cold weather the stock for beef soup can be kept on hand. At any season it should always be prepared the day before using. The shin is a good piece for this pur- pose, or the lower part of the round. Have the bones well cracked and extract the mar- row, which should be put in the soup. To each pound of lean beef allow one quart of SOUP. 71 water. Put five pounds of beef into five quarts of cold water into a close kettle and set it where it will heat gradually. Let it boil very slowly for six or seven hours. Look at it once in a while to see if the water is sinking too rapidly. Should this be the case, replen- ish it with boiling water, taking care, however, not to add too much of it. When it has boiled seven hours, remove the meat, which can be used for salad with potatoes and onions. Strain, and set away to cool. In the morning skim off all the fat and turn the soup into the kettle, being careful not to let the sediment pass in. Into the soup put an onion, one stalk of celery, two leaves of sage, two sprigs of parsley, two of thyme, two of summer savory, two bay leaves, twelve pepper-corns, and six whole cloves

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