VEGETABLE SOUP STOCK NO. 1
- Cooking oil, ½ cup.
- Butter, ¼ cup.
Put into a saucepan and add
- Carrot, medium, 1.
- Turnip, 1.
- Celery stalks, with root, 2.
- Parsley sprigs, 2 or 3.
- Onions, large, 2.
- Bay leaves, 2.
All to be chopped fine; place on range and cook slowly, stirring occasionally to prevent burning, until vegetables are nicely browned, then add
- Flour, ½ cup.
Stir and mix thoroughly, until a rich brown, being careful not to burn. Now add
- Strained tomato, 1 cup.
- Boiling water to required consistency.
Strain through a fine sieve, and the stock is ready for use.