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Brown Soup Stock
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Ingredients:
6 lbs. shin of beef
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs parsley
½ cup carrot
½ cup turnip
½ cup celery
½ cup onion
Preparation:
- Wipe beef and cut lean meat into cubes; brown one-third in hot frying
pan; put remaining two-thirds with bone and fat into soup kettle; add
water and let stand 30 minutes.
- Add browned
meat and heat gradually to boiling point.
- Cover and cook slowly for five hours; add vegetables and seasoning one hour before it is finished.
- Strain and put away to cool. Remove all fat when cool.
- Use as needed.
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