Brown Soup Stock
A dish built around shin of beef and peppercorns.
contains meat
Ingredients
US
Metric
- 6 lbs. shin of beef
- 3 quarts cold water
- ½ teaspoon peppercorns
- 6 cloves
- ½ bay leaf
- 3 sprigs thyme
- 1 sprig marjoram
- 2 sprigs parsley
- Carrot, Turnip, Onion, Celery — ½ cup each, cut in dice
- 1 tablespoon salt
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 457 |
|---|---|
| Protein | 45.6 g |
| Fat | 29.1 g |
| Carbs | 0.1 g |
| Fiber | 0.1 g |
| Sodium | 469 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States