Soup Stock No. 1

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • lbs. beef plate or brisket
  • ¼ cup each onion, carrot and celery, diced<

Method

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