Vegetable Soup with Stock
10 qts. brown stock
2¹⁄₂ cups turnip
2¹⁄₂ cups carrot
2¹⁄₂ cups celery
2¹⁄₂ cups cabbage
1¹⁄₄ cups onion
1 tablespoon salt
²⁄₃ cup rice or barley
Make it as directed on page 67.
Serves forty-five or fifty persons.
The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes · 第 348 / 472 题