White Soup Stock

Ingredients

• 3 Ib. knuckle veal
• 1 large stalk of celery
• 1 Ib. lean beef
• 1/2 ts. peppercorns
• 3 qt. water
• 1 bay leaf
• 1 onion
• 2 sprigs thyme
• 6 slices carrot
• 2 cloves

Method

1. 1

   Wipe, and cut meat into small pieces.

2. 2

   Break the bone in several places.

3. 3

   Put into a soup kettle and cover with cold water.

4. 4

   Simmer gently for 4 hours.

5. 5

   Add vegetables and seasoning and simmer for 1 hour longer.

6. 6

   Strain; when cool, remove fat.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 29. The excerpt below is the record exactly as published.

bay leaf onion, and celery cut 4 ts. salt in dice 4 qt. cold water 2 sprigs parsley Wipe beef. Cut lean meat into inch cubes. Brown one third of meat in hot frying pan in the marrow from bone. Put remainder of meat and bone in soup kettle with water and let stand f h. Add browned meat, the vegetables, and seasoning, and heat gradu- ally. Cook slowly 5 or 6 h., keeping just below the boiling point; strain and cool ; remove fat. Tomato Soup 1 pt. stewed and strained 1 pt. stock tomatoes Salt and pepper to taste \ ts. sugar Add tomatoes to boiling stock; season, and serve with crou- tons. SOUPS 65 Vegetable Soup 1 qt. stock | c. onion 1 pt. boiling water £ c. peas § carrot £ c. celery ^ turnip £ c. tomato \ potato 1 tbsp. rice Cut vegetables into uniform pieces or chop fine. Boil carrot and turnip, celery, onions, and rice in water 20 m. ; add other vege- tables and cook till tender. Add stock, and salt and pepper to taste. Boil 10 minutes and serve. Bouillon 5 Ib. lean beef 1-3 c. each carrot, turnip, 2 Ib. bone onion, celery 4 qt. cold water \ ts. peppercorns 1 tb. salt Wipe, and cut meat into inch cubes. Put two thirds of meat in soup kettle with bone and water, and soak \ h. Brown remainder of meat in marrow from bone, put into the soup kettle, heat slowly and simmer 5 h. Add seasoning and vegetables. Cook 1 h., strain and cool. Remove every particle of fat and clear. Serve in cups with a slice of lemon. To clear Soup Allow the white and shell of 1 egg to every quart of stock, season with \ ssp. celery seed, salt to taste, and add the thinly shaved rind of ^ lemon. Crush the shell, beat the white slightly, and add all to cold stock. Stir constantly till boiling point is reached. Boil 2 m. Set back where it may simmer 20 m. Strain through double thick- ness of cheesecloth. Reheat and serve. 66 DOMESTIC SCIENCE White Soup Stock 3 Ib. knuckle veal 1 large stalk of celery 1 Ib. lean beef ^ ts. peppercorns 3 qt. water j bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves

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