Stock for Clear Soups

Ingredients

• Five pounds of clear beef
• five quarts of cold water
• 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
• six whole cloves

Method

1. 1

   Let the beef come to a boil slowly; skim carefully, and set where it will keep just at the boiling point for 8 to 10 hours.

2. 2

   Strain, cool, skim off the fat, and add the vegetables and spices.

3. 3

   Boil gently for 10 to 20 minutes, then strain through an old napkin.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 29. The excerpt below is the record exactly as published.

Stock for Clear Soups. Five pounds of clear beef, cut from the lower part of the round ; five quarts of cold water. Let come to a boil, slowly ; skim carefully, and set where it will keep just at the boiling point for eight or ten hours. 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. Boil gently from ten to twenty minutes ; salt and pepper to taste. Strain through an old napkin. This is now ready for serving as a simple clear soup or for the founda- tion of all kinds of clear soups. Mixed Stock. Put the trimmings of your fresh meats and the bones and tough pieces left from roasts or broils into the soup pot with 84 MISS PABLOA'S NEW COOK BOOK. one quart of water to every two pounds of meat and bones. When it comes to a boil, skim and set back where it will simmer six hours ; then add a bouquet of sweet herbs, one onion, six cloves and twelve pepper-corns

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