Name: Brown Soup Stock
Cuisine: American
Ingredients: undefined from bone marrow; undefined water; undefined vegetables; undefined seasonings

Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in 114soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

from bone marrow
water
vegetables
seasonings

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kitchen

Soup kettle or large pot

skillet

Frying pan For browning meat

kitchen

Fine strainer

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1

Wipe beef, and cut the lean meat in inch cubes.
2

Brown one-third of meat in hot frying-pan in marrow from a marrow-bone.
3

Put remaining two-thirds with bone and fat in 114soup kettle, add water, and let stand for thirty minutes.
4

Place on back of range, add browned meat, and heat gradually to boiling-point.
5

As scum rises it should be removed.
6

Cover, and cook slowly six hours, keeping below boiling-point during cooking.
7

Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

Brown Soup Stock

Ingredients

Required Gear

Instructions