The proportions for soup stock are generally one pound meat and bone to one quart water. The meat should be cut into small pieces and put into kettle with bones, covered with cold water and cooked slowly for several hours.
Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
Cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish.
BROWN SOUP STOCK
- 6 lbs. shin of beef
- 3 to 6 quarts cold water
- 1 bay leaf
- 6 cloves
- 1 tablespoon mixed herbs
- 2 sprigs parsley
- ½ cup carrot
- ½ cup turnip
- ½ cup celery
- ½ cup onion
Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly six hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.