Nell B. Nichols

Beef Broth or Stock

Preparation info
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The foundation for superior soup

Ingredients

  • 4 lbs. beef soup bones (pieces)
  • 2½ qts. cold water
  • 1 tsp

Method

  • Remove meat from bones; cut it in small pieces. Put meat, bones, water and remaining ingredients in a kettle (stick cloves into onion). Do not cover. Simmer (do not boil) 3 hours. Strain. (Use the meat in hash or sandwiches.)