Brown Soup Stock

Name: Brown Soup Stock
Ingredients: 6 lbs. shin of beef; 3 quarts cold water; ½ teaspoon peppercorns; 6 cloves; ½ bay leaf; 3 sprigs thyme; 1 sprig marjoram; 2 sprigs parsley; Carrot, ½ cup each, cut in dice; Turnip, ½ cup each, cut in dice; Onion, ½ cup each, cut in dice; Celery, ½ cup each, cut in dice; 1 tablespoon salt

Ingredients

6 lbs. shin of beef
3 quarts cold water
½ teaspoon peppercorns
6 cloves
½ bay leaf
3 sprigs thyme
1 sprig marjoram
2 sprigs parsley
Carrot, ½ cup each, cut in dice
Turnip, ½ cup each, cut in dice
Onion, ½ cup each, cut in dice
Celery, ½ cup each, cut in dice
1 tablespoon salt

Steps

Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

More recipes with beef, cloves, bay leaves, thyme, marjoram, parsley, carrots, turnip, onion or celery

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.