Stock for Gravy Soup

Ingredients

• 20 lbs. of coarse lean beef
• a knuckle of veal
• 1 lb. of lean beef
• 1 lb. of the lean of gammon of bacon
• two quarts of water
• pot herbs to give it the desired flavour
• salt
• ground pepper
• a cup of cold water

Method

1. 1

   Cut the beef into small pieces and put into a pot with water to cover.

2. 2

   Skim well.

3. 3

   Add pot herbs, season with salt and pepper, and simmer until the meat is tender.

4. 4

   Strain.

5. 5

   For an alternative, stew veal, beef, and gammon with onions, turnips, celery, and water until tender without browning.

6. 6

   This stock can be used for soup or gravy.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 477. The excerpt below is the record exactly as published.

STOCK, for Gravy Soup. — Take 20 lbs. of coarse lean beef, cut into small pieces, and put into a pot, with water to cover it. Skim well. Add pot herbs to give it the desired flavour. Season with salt and ground pepper ; simmer till the meat becomes tender ; skim well, and strain. Or, put a knuckle of veal, 1 lb. of lean beef, and 1 lb. of the lean of gam- mon of bacon, all sliced, into a stewpan, with onions, turnips, celery, and two ■ quarts of water. Stew the meat tender, but do not let it brown. It will serve either for soup, or brown or white gravy ; if for brown, put some of the browning in, and boil it a few minutes. STOCK FOR SOUP.— All the liquor that is left from boiling flesh or salt meats should be carefully saved. STO 379 STO with water to cover it. Skim well. Add pot herbs to give it the desired flavour. Season with salt and ground pepper ; simmer till the meat becomes tender ; skim well, and strain. Or, put a knuckle of veal, i lb. of lean beef, and i lb. of the lean of gam- mon of bacon, all sliced into a stewpan, with onions, turnips, celery, and two quarts of water. Stew the meat tender, but do not let it brown. It will serve either for soup, or brown or white gravy ; if for brown, put some of the browning in, and boil it a few minutes. STOCK FOR SOUP.— All the liquor that is left from boiling fresh or salt meats should be carefully saved. All. the bones from cold meats or the trimmings from uncooked meats should be put aside to boil up in this liquor. Crack the bones thoroughly. They are very essential to a good soup, for they contain much gelatinous matter that enriches the stock. Every bit of meat or fowl of every kind should be carefully preserved. Put all into a large pot or kettle, with water enough to cover them. Let this simmer slowly over a steady fire, but never let it boil. Keep the pot covered closely, stir the contents frequently. Pour in a cup of cold water

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