Stock for Soups

Ingredients

• 1 quart of cold water
• a pound of meat
• Five hours are required for boiling a good sized bone.
• one pint cut vegetables
• 5 pounds of meat
• 7 pints of water
• a half cup of cold water
• pour into an earthen vessel and skim when cold.

Method

1. 1

   Allow 1 quart of cold water to a pound of meat.

2. 2

   Let it stand before putting it on the back of the stove.

3. 3

   Cover and simmer slowly.

4. 4

   When done, pour into an earthen vessel and skim when cold.

5. 5

   Salt the stock when half done.

6. 6

   Vegetables can be added in the proportion of one pint to every gallon.

As published

This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 4. The excerpt below is the record exactly as published.

Stock for Soups. | Allow 1 quart of cold water to a pound of meat. et it stand awhile before put- ting it on back of stove. Cover and sim- mer slowly. Five hours are required for boiling a good sized bone. When done pour into an earthen vessel and skim when cold. If desired to keep several days leave the faton until used. This fat may be clarified and used for cooking by oe into boiling water. When it cools all sediment will settle to the bot- tom and the fat can beagain skimmed off. Salt the stock when half done. Vege etables can be added to the stock in the proportion of one pint cut vegetables to every gallon. The meat can be spiced and baked or made into hash or croqueites. If desired stronger use 5 pounds of meat to 7 pints of water. When the stock begins to boil, throw ina half cup of cold water

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