Soup Stock
To prepare soup-stock follow these directions: 1 pound bone 1 pound meat 1 quart cold water cup minced onion cup carrot 1 teaspoon salt cup turnip 6 peppercorns 1 teaspoon sweet herbs 1 small bay-leaf 1 sprig parsley 1 piece celery root 4 cloves Cheap cuts of meat, shin, neck, or joints and small scraps of meat, such as the flank end of steak or left-overs and bones of roasts, may be used for soup-stock. Cut the meat into small pieces. For each pound of meat and bone use about 1 pint of water. Put the meat and bone into cold, salted water. Let soak for an hour. Then let simmer gently about 3 hours. During the last hour of cooking add from cup to a cup of mixed vegetables for each pound of meat. Mixed herbs and spices may be tied in cheesecloth and added, and left in simmering soup as long as desired. The froth should be skimmed from stock as it rises, if clear soup is desired. When cooking soup stock in a fireless cooker add the vegetables in the beginning. 3 pounds mutton from the neck 2 quarts cold water