Stock for Soup

Ingredients

• four pounds of shin of beef
• two pounds of knuckle of veal
• four young carrots
• one turnip
• one onion
• one leek
• half a head of celery
• half a teaspoonful of salt
• five pints of cold water

Method

1. 1

   Prepare the meat and bone, place in a stockpot with water and salt.

2. 2

   Bring to a boil, skim, add chopped vegetables, and simmer for five hours.

3. 3

   Strain through a sieve and cool.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 81. The excerpt below is the record exactly as published.

Half a head of celery ) ^ n Salt .. I ° 2 3 Time required, about five hours. Now we will show you how to make Stock for soup. It should be made the day before it is required for use. 1. We take four pounds of shin of beef and put it on a board. 2. We must cut off all the meat from the bone, with a sharp knife. 3. We take a chopper and break the bone in half. 4. We take out all the marrow inside the bone, and put it aside for other uses. N.B. — If the marrow were to go into the stock, it would make it greasy. 5. We take a stockpot or a large stewpan, and put the meat and bone into it. 6. We pour in five pints of cold water. N.B. — One pint of water is allowed for each powid of meat, and one pint over. 7. We put in half a teaspoonful of salt. This will assist the scum to rise. 8. We put the stockpot on the fire with the lid on, and let it come to the boil quickly. 208 National Training School for Cookery. 9. We take four young carrots \ scrape them clean with a knife, and cut them in pieces. 10. We take one turnip and one onion

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