Monday, February 19, 2007

Brown Soup Stock

6 lbs. shin of beef
1 sprig marjoram
3 quarts cold water
2 sprigs parsley
1/2 teaspoon peppercorns
6 cloves
1/2 bay leaf
3 sprigs thyme
Carrot, Turnip, Onion, Celery -- 1/2 cup each, cut in dice

Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying pan in marrow from a marrow-bone. Put remaining two-thirds with bone and far in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetable and seasonings, cook one and one-half hours, and cool as quickly as possible.

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