Soup Recipes - Recipes for Soups

STOCK FROM BONES (FRESH BONES).

Bones—3d.

Vegetables—1d.

Total Cost—4d.

Beef bones are the best for this stock; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and one dozen peppercorns. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day. Carefully remove the fat by directions given elsewhere, and it is ready for use.

This stock is a good foundation for all soups, gravies, and sauces. In very hot weather omit all the vegetables.



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