Reference > Farmer's Cookbook > SOUPS > Bouillon
  Brown Soup Stock Tomato Bouillon with Oysters  
CONTENTS · BIBLIOGRAPHIC RECORD

Bouillon

5 lbs. lean beef from middle of round
1 tablespoon salt

Carrot
1/3 cup each, cut in dice
2 lbs. marrow-bone
Turnip
3 quarts cold water
Onion
1 teaspoon peppercorns
Celery

Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.


CONTENTS · BIBLIOGRAPHIC RECORD
  Brown Soup Stock Tomato Bouillon with Oysters  
 
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