1¹⁄₂ lbs. meat and bone, raw or cooked
1¹⁄₂ qts. water
6 peppercorns
3 cloves
¹⁄₂ teaspoon shaved lemon rind
3 sprigs parsley
¹⁄₄ cup carrot
¹⁄₄ cup turnip
¹⁄₆ cup onion
¹⁄₄ cup celery
1 teaspoon salt
Do not use salt or smoked meats for soup stock, or any parts of meat
which have become charred or blackened in the cooking. Very little of
these would be enough to destroy the good flavour of soup.
Cut from the bones all the meat that is easy to get off. Tough ends from
steak or roasts should be cut off before they are cooked, and saved for
soup or stews. Cut meat for making soup in small pieces. Separate the
bones at the joints and crack them if they are large. Soak the meat in
the water while preparing the seasoning. Put all the ingredients
together and bring them to a boil. Boil them for ten minutes and put
them into a cooker for from nine to twelve hours, standing the pan or
pail in a large pail of boiling water, unless this recipe fills the
cooker pail. Strain the stock through a wire strainer, and cool it as
rapidly as possible.