Put all the ingredients together, let them boil for ten minutes, and put them into a cooker for from nine to twelve hours. Set the pail or pan in a larger cooker-pail of boiling water unless the soup nearly fills the cooker-pail.
Bouillon
- 3 lbs. lean beef from round or shoulder
- 2 lbs. marrow bone
- 3 qts. cold water
- 1 teaspoon peppercorns
- 1 tablespoon salt
- 1⁄2 cup carrot
- 1⁄3 cup onion
- 1⁄2 cup turnip
- 1⁄2 cup celery
Prepare the meat as directed for making [brown stock]. Use the marrow fat for browning the meat. Boil all together for ten minutes and put them into a cooker for from nine to twelve hours. Strain the stock through a wire strainer and cool it. When cold, remove the fat and clear the soup as directed on [page 59]. Serve in bouillon cups with crisp crackers.
Serves fifteen to twenty persons.
Beef Broth
- 1 lb. lean beef from round or shoulder
- 1 pt. cold water
- 1⁄4 teaspoon salt
Wash and chop the meat fine, removing any pieces of fat. Add the salt and let the meat soak for one hour in a cold place. In a small cooker-pail or pan set over a larger cooker-pail of hot, but not boiling water, heat the broth till it registers 165 degrees Fahrenheit. Slip the pails into a cooker for one-half hour. Strain the broth through a coarse wire strainer, remove all fat by the directions on [page 59], and serve it immediately in a heated cup; or it may be chilled, or frozen to the consistency of mush.
Mutton Broth
- 3 lbs. mutton (from neck)
- 2 qts. cold water
- 2 teaspoons salt
- Few grains pepper
- 3 tablespoons rice or
- 3 tablespoons barley