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SOUPS
SOUP STOCK
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DIRECTIONS
- Put all the materials in a saucepan, cover the pan, place it on the fire, and bring slowly to the boiling-point.
- With a large spoon, skim off the foam and other surface deposits.
- Reduce the heat, cover the saucepan tightly, and let simmer three hours.
- Take from the fire, pour the contents of the saucepan through a colander into a bowl, and set the bowl in a cool place overnight.
- In the morning, remove the cake of fat from the surface of the Soup Stock, and place the bowl in the ice-box until needed from time to time in the preparation of soup, gravy, etc.
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