☰
Public Domain Recipes
cegoh (Pixabay License).

Another way of Making Fresh Stock

Yield: 3 pints

Ingredients

Directions

  1. Cut the meat into pieces, break up the bones, add the cold water and the salt.
  2. Bring to the boil and skim well.
  3. Prepare the vegetables, cut them into pieces, and add them.
  4. Simmer 5 hours.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: beef shin, turnip, carrot, onion, celery, salt, pepper, water

Equipment: measuring cups, measuring spoons, knife, pot, stove

See Also

Braised Beef

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • beef, dripping, onion, carrot, turnip, celery, water, pepper, allspice, vinegar, flour, salt • measuring cups, measuring spoons, knife, stove, pot

Pea Soup II

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • split pea, onion, carrot, turnip, celery, water, salt, pepper • measuring cups, measuring spoons, knife, stove, pot, sieve, saucepan

Vegetable Soup

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • water, carrot, turnip, potato, onion, celery, herb, dripping, flour, mustard, salt, pepper • measuring cups, measuring spoons, knife, stove, pot, saucepan

Hodge-Podge No. 1

by: • W Drysdale & Co • Cookery for the Million (1877-01-01)

Soup • avoirdupois • beef, water, onion, carrot, turnip, celery, pepper, salt, butter • knife, pot, stove, measuring cups

Vegetable Soup No. 3

by: • W Drysdale & Co • Cookery for the Million (1877-01-01)

Soup • avoirdupois • potato, turnip, carrot, onion, mushroom, celery, bread, salt, pepper, sauce, water • knife, pot, stove, sieve