Beef Soup Stock
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two tablespoons of sherry
- a pound of finely chopped beef
- three tablespoons of granulated sugar
- 2 small potatoes
- 1 onion
- 1 tomato
Method
- 1 pound of round of beef 2 quarts of water 2 small, new carrots, or 1/2 of an old carrot 1/2 pound of beef bones 2 small potatoes 1 onion 1 tomato, fresh or canned Parsley Boil the beef, bones, and vegetables in two quarts of water over a slow fire--adding pepper and salt.
- Skim occasionally, and after two hours add two tablespoons of sherry;
- then strain through fine soup-strainer or cheese-cloth.
- This is the basis of all the following soups, except when otherwise stated.
- To make this stock richer, add a turkey leg to above receipt;
- boil one and a half hours, then add one-half a pound of finely chopped beef.
- Cook for half an hour longer, then strain.
- To make meat jelly, add a little gelatine to the soup stock five minutes before straining.
- To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following manner: Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish;
- then add a little more water and boil again until the sugar is melted.
- Strain and pour into a bottle when the caramel will keep perfectly for several weeks.