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Public Domain Recipes
cegoh (Pixabay License).

To Make Fresh Stock

Yield: 3 pints

Ingredients

Directions

  1. After koshering, skin beef melt, and notch it across several times; add water, carrot, turnip, onion stuffed with whole peppers and cloves, salt, and simmer about 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 melt , water, carrot, turnip, onion, pepper, clove, salt

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

See Also

Another way of Making Fresh Stock

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

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

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

Haricot Mutton

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

Meat • avoirdupois • mutton, water, onion, carrot, turnip, dripping, flour, pepper, salt • measuring cups, measuring spoons, knife, bowl, frying pan, stove

Ox-Tail Soup II

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

Soup, Meat • avoirdupois • ox-tail, dripping, carrot, turnip, onion, shallot, garlic clove, herb, celery, mace, cinnamon, clove, water, salt, mushroom, sherry • measuring cups, measuring spoons, knife, saucepan, pot, stove, strainer

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