Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 3 lbs. beef, poorer part of round.
  • 1 lb. marrow-bone.
  • 3 lbs. knuckle of veal.
  • 1 quart chicken stock.
  • Carrot, cup cut in dice.
  • Turnip, cup cut in dice.
  • Celery, cup cut in dice.
  • cup sliced onion.
  • 2 tablespoons butter.
  • 1 tablespoon salt.
  • 1 teaspoon peppercorns.
  • 4 cloves.
  • 3 sprigs thyme.
  • 1 sprig marjoram.
  • 2 sprigs parsley.
  • ½ bay leaf.


    Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.