Stock Soup (Bouillon)

Ingredients

• 4 pounds fresh lean beef
• 1 gallon cold water
• 1 soup bone
• 2 onions, sliced
• a tablespoonful of salt
• Pepper

Method

1. 1

   Put the meat and bone into a pot with the cold water and a tablespoonful of salt.

2. 2

   One hour before the stock is cooked, put in the sliced onion.

3. 3

   Add pepper and, if necessary, salt, a few minutes before straining.

4. 4

   When cooked, strain while hot through a colander into the vessel in which it is to be kept, preferably an earthen jar, and put it away in a cool place to stand overnight.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 19. The excerpt below is the record exactly as published.

STOCK SOUP (BOUILLON). {See remarks on soup. ) 4 pounds fresh lean beef. 1 gallon cold water. 1 soup bone. 2 onions, sliced. Pepper and salt. Time, seven and one-half to eight hours. Put the meat and bone into a pot with the cold water and a tablespoonful of salt

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