3 lbs. lower part of round or shoulder of beef
1 lb. marrow bone
3 lbs. knuckle of veal
1 qt. chicken stock
¹⁄₃ cup carrot
¹⁄₃ cup turnip
¹⁄₃ cup celery
¹⁄₃ cup onion
2 tablespoons butter
1 tablespoon salt
1 teaspoon peppercorns
1 teaspoon shaved lemon rind
3 sprigs thyme
1 sprig marjoram
2 sprigs parsley
¹⁄₂ bay leaf
3 qts. cold water
Prepare the meat as directed for making brown stock, using the marrow
fat to brown half of the meat. Soak the raw meat and bone in the cold
water while browning the remaining meat and preparing the vegetables and
seasonings. Prepare the vegetables as directed for making soup stock,
and brown them in the butter. Bring all to a boil together, reserving
the chicken stock. Boil for ten minutes, and put it into the cooker for
from nine to twelve hours. Strain this stock through a wire strainer,
add the chicken stock, and, if it is not seasoned sufficiently, add what
seasoning it needs. Cool it as rapidly as possible, and when cold, clear
it according to the directions on page 59.
It is served, usually, with custard cut into fancy shapes; or with
noodles, macaroni, or other Italian pastes, which are first cooked as
directed on page 143; or with delicate vegetables, such as peas or
string beans, or other vegetables cut into fancy shapes; or with cooked
chicken, cut in dice, and green peas. A poached egg is sometimes served
in each plate of soup.
Serves sixteen or twenty persons.