Lunch
A good soup stock
Marion Harland’s original method for A good soup stock, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Four pounds of beef marrow bones, well cracked;
- one pound of coarse lean beef chopped as for beef-tea, and the same of lean veal;
- one large onion, one carrot, one turnip, six refuse stalks of celery, a cabbage leaf;
- seven quarts of cold water;
- prepare and salt to taste.
- Put the meat and vegetables, the latter cut up small, into a large pot, cover with the water and set at the side of the range where it will not reach the scalding point under an hour.
- Keep closely covered and let it simmer, always scalding hot, never boiling hard, for six hours.
- At least one dozen varieties of soups and broths can be founded upon this stock.
Historical transcription
Source method
- 1
Four pounds of beef marrow bones, well cracked; one pound of coarse lean beef chopped as for beef-tea, and the same of lean veal; one large onion, one carrot, one turnip, six refuse stalks of celery, a cabbage leaf; seven quarts of cold water; prepare and salt to taste.
- 2
Put the meat and vegetables, the latter cut up small, into a large pot, cover with the water and set at the side of the range where it will not reach the scalding point under an hour. Keep closely covered and let it simmer, always scalding hot, never boiling hard, for six hours. Remove from the fire, season and set in a cool place until next day. Remove the fat, strain out bones and vegetables, pressing hard to extract all the nourishment and set away in the refrigerator until needed.
- 3
At least one dozen varieties of soups and broths can be founded upon this stock.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.