Page:Browne - The Plain Sailing Cook Book.djvu/24



SOUP STOCK


 * MATERIALS

1½ pounds veal

1½ pounds beef

1 onion—sliced

6 cloves

1 bay-leaf

2 sprigs parsley

2 celery tops

3 quarts cold water


 * UTENSILS

Large covered saucepan

Vegetable-knife

Large spoon

Colander

Bowl

Quart measure

DIRECTIONS 
 * 1) Put all the materials in a saucepan, cover the pan, place it on the fire, and bring slowly to the boiling-point.
 * 2) With a large spoon, skim off the foam and other surface deposits.
 * 3) Reduce the heat, cover the saucepan tightly, and let simmer three hours.
 * 4) 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.
 * 5) 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.