Reference > Farmer's Cookbook > SOUPS > White Soup Stock I
  Scotch Soup White Soup Stock II  
CONTENTS · BIBLIOGRAPHIC RECORD

White Soup Stock I

3 lbs. knuckle of veal
1 large stalk celery
1 1b. lean beef
1/2 teaspoon peppercorns
3 quarts boiling water
1/2 bay leaf
1 onion
2 sprigs thyme
6 slices carrot
2 cloves

French Chef

Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.


CONTENTS · BIBLIOGRAPHIC RECORD
  Scotch Soup White Soup Stock II  
 
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