Another way of Making Fresh Stock
RitaE (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

Cheese Butter

Braised Beef

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Pea Soup II

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Vegetable Soup

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Hodge-Podge No. 1

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Vegetable Soup No. 3

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater