Page:Meier - The Art of German Cooking and Baking.djvu/11




 * 4 lbs. ox-bones

6 qts. water

⅛ of an onion

½ of a carrot

1 small piece celery

1 small piece kohlrabi

1 small piece parsley-root

1 tomato, salt

Preparation: The soupbone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soupgreens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ½ teaspoonful of beef extract.

The soupbone and the soupgreens are fried lightbrown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using.


 * 3 lbs. ox-tail

1 tbsp. butter

5 qts. cold water

Salt

Soupgreens

Preparation: Cut the ox-tail into small pieces and together with the soupgreens, fry them in butter lightbrown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese-sticks may be served with it.


 * Soupgreens

1 tbsp. butter or lard

1 tsp. extract of meat

Salt,

1 qt. water

Preparation: Stew the soupgreens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it.


 * 3 lbs. of beef

1 lb. of soupbone

Salt

4 qts. water

Soupgreens

Preparation: Soupbone, soupgreens, and salt and water are put over the fire to boil one hour, then the beef is added