Soup Stock
- Ingredients
- 1½ pounds veal
- 1½ pounds beef
- 1 onion—sliced
- 6 cloves
- 1 bay-leaf
- 2 sprigs parsley
- 2 celery tops
- 3 quarts cold water
- Utensils
- Large covered saucepan
- Vegetable-knife
- Large spoon
- Colander
- Bowl
- Quart measure
- Directions
- Put all the materials in a saucepan, cover the pan, place it on the fire, and bring slowly to the boiling-point.
- With a large spoon, skim off the foam and other surface deposits.
- Reduce the heat, cover the saucepan tightly, and let simmer three hours.
- Take from the fire, pour the contents of the saucepan through a colander into a bowl, and set the bowl in a cool place overnight.
- In the morning, remove the cake of fat from the surface of the Soup Stock, and place the bowl in the ice-box until needed from time to time in the preparation of soup, gravy, etc.
- Remarks
The knuckle or shin-bone of beef and veal is suitable for making Soup Stock. The meat and bone should be cut by the butcher into small pieces.
Soup Stock is the basis for many kinds of soup, and is sometimes used in making gravy or sauce.
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