Stock for Meat Soup

Ingredients

• 6 lbs. bone (shank, shin)
• 6 lbs. lean beef — (tough meat)
• 8 qts. water
• 6 cloves
• 1/2 C. carrots — diced
• 1/2 bay leaf
• 1/2 C. onion — sliced
• 2 sprigs parsley
• 1/2 C. turnip — diced
• f. g. thyme
• Salt to taste

Method

1. 1

   Wipe meat with damp cloth.

2. 2

   Cut 1/4 of lean meat into small cubes, brown in suet or marrow from the bone.

3. 3

   Simmer for 6 hours.

4. 4

   Remove meat and bone, cool stock, remove solidified fat.

5. 5

   Add seasoning ingredients and cook for 1 hour.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 52. The excerpt below is the record exactly as published.

Stock for Meat Soup 6 lbs. bone (shank, shin) 6 lbs. lean beef — (tough meat) Wipe meat with damp cloth. Cut % of lean meat into small cubes, brown in suet or marrow from the bone. 8 qts. water. Simmer 6 hrs. Remove meat and bone and set stock in cool place. Remove cake of solidified fat. Add the following ingredients for seas- oning : 6 cloves V2 C. carrots — diced 1/2 hay leaf % C. onion — sliced 2 sprigs parsley V2 C. turnip — diced f. g. thyme Salt to taste

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