Soup Recipes - Recipes for Soups
Posted by recipes on March 31st, 2008
BEEF STOCK
Leg of Beef—9d.
Vegetables—1d.
Total Cost—10d.
The bone in this meat should be chopped small by the butcher. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold water, and bring it to the boil; add a dessertspoonful of salt; this will throw up the scum, which must be carefully removed. When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place.
This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes.