Stock for Soup
Consomme or stock forms the basis of all meat soups, gravies and purees.
The simpler it is made, the longer it keeps. It is best made of fresh uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where meat forms part of the every-day diet, a good cook will seldom be without a stock-pot.
Four pounds of beef and broken bones, one gallon of cold water and two teaspoons of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer three or four hours, until the water is boiled away one-half; add the salt, strain and set to cool, in an earthenware dish well covered. When cold, take off the fat from the top and it is ready for To make soup for a family of six, take one-quarter of the stock, to which add one-quarter of boiling water, and any vegetables desired-boil three hours.
Season with salt and pepper. use.