The Blue Grass Cook Book

page 44

      SOUP STOCK OF BEEF
E. D. P.

  1 large shin-bone,

  4 quarts of water,

  2 pounds of lean beef,

  4 carrots,

  3 onions,

  4 turnips,

  1 bunch of parsley,

  1 teaspoonful of celery seed,

  Salt to the taste.

Put the bone, which has been previously cracked in 3 pieces, into the soup-pot,
with the water, and beef cut into pieces the size of an egg, and some salt. Boil
slowly for 1 hour, skimming well until all of the grease is taken off. Scrape
the carrots, peel the onions and turnips, then quarter, and, with the celery
seed, add to the soup. Let this boil slowly for 4 hours; take off, strain into a
stone jar, and keep in a cool place.
Veal stock can be made in the same way, by getting a large knuckle of veal and
adding 2 pounds of the meat.

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