Soup Stock No. 1

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • lbs. beef plate or brisket
  • ¼ cup each onion, carrot and celery, diced
  • 3 quarts cold water
  • 1 tablespoon salt
  • ½ cup tomato, raw or stewed
  • ¼ teaspoon pepper
  • 1 teaspoon chopped parsley
  • grating of nutmeg


Wipe and salt the meat; place in soup kettle and let stand 1 hour. Add the cold water and let stand ½ hour longer. Place on stove and let come to the boiling point. If you prefer clear soup, skim now. This scum contains the chief nutritive value to the soup. If allowed to remain a large part of it will pass through the strainer.

Let soup simmer 3 hours or longer, then add the vegetables, cook one hour longer, adding more hot water, if too much has evaporated. Strain, cool, skim off the fat, add seasonings, reheat and just before serving, add the parsley. If the meat is to be served at table remove from soup as soon as tender and serve with any well seasoned sauce. See Horseradish or Mustard Sauce.