Meat Stock



  • 3 lbs. Beef
  • Beef bone with marrow
  • 3 qts. cold water
  • 1 tablespoon Salt
  • 1 onion
  • 1 cabbage leaf
  • 1 celery stalk
  • 2 sprigs parsley or small parsnip
  • 2 carrots
  • 1 bay leaf


Bring the meat, bone and water to a boil. Do not skim. Simmer slowly for one hour until no more scum gathers at the top. Remove from fire and add 1 tablespoon of cold water. This will bring the fat to the top. The fat is indigestible and should be removed. Add rest of ingredients and continue to cook slowly until the meat is tender. Time of cooking will depend on the cut and quality of meat. Strain soup and remove rest of fat. This makes 3 pints of stock.

In adding onion to soups for flavor, cut the stem and root end. Do not peel. Wash clean, cut lengthwise, and brown over open flame.