Reference > Farmer's Cookbook > SOUPS > Brown Soup Stock
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CONTENTS · BIBLIOGRAPHIC RECORD

Brown Soup Stock

6 lbs. shin of beef
1 sprig marjoram
3 quarts cold water
2 sprigs parsley
1/2 teaspoon peppercorns
Carrot
1/2 cup each, cut in dice
6 cloves
Turnip
1/2 bay leaf
Onion
3 sprigs thyme
Celery
1 tablespoon salt

Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.


CONTENTS · BIBLIOGRAPHIC RECORD
  Almond Omelet, Caramel Sauce Bouillon  
 
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