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Soups & StewsSoups with Meat: P - Z >  Stock, Brown Soup Stock  (1896)


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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

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

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 fat 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 vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.



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