| Recipe Categories >> Soups and Chowders |
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Brown Stock recipe |
INGREDIENTS |
5 lb. beef soup bone
12 c. cold water
8 peppercorns
5 cloves
1 bay leaf
2 sprigs parsley
3 sprigs thyme
1 Tb. salt
1 stalk celery
1/2 c. carrots, diced
1/c c. turnip, diced
2 onions, sliced |
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METHOD |
In a large skillet, cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.
In a large pot, put the rest of the meat and bones, and let stand for 1 hour.
Add browned meat and seasonings and bring to a boil.
Reduce heat and simmer for 5 hours.
Add the vegetable and cook for 1-1/2 hours longer.
Strain contents through cheesecloth, then cool.
When cold, remove layer of fat which has formed on the top.
Makes 10 servings. |
Source |
| old soup cookbook |
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