BEEF SOUP STOCK (Brodo di Carne)

Brodo di Carne)

BEEF SOUP STOCK (

1 pound of round of beef

2 quarts of water

2 small, new carrots, or 1/2 of an old carrot

1/2 pound of beef bones

2 small potatoes

1 onion

1 tomato, fresh or canned

Parsley

Boil the beef, bones, and vegetables in two quarts of water over a slow fire—adding

pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry;

then strain through fine soup-strainer or cheese-cloth. This is the basis of all the

following soups, except when otherwise stated.

To make this stock richer, add a turkey leg to above receipt; boil one and a half hours,

then add one-half a pound of finely chopped beef. Cook for half an hour longer, then

strain.

To make meat jelly, add a little gelatine to the soup stock five minutes before straining.

To give a good dark color to the stock, add a few drops of "caramel," which is prepared

in the following manner:

Put three tablespoons of granulated sugar into a saucepan with a little water, and until the

sugar has become dark and reddish; then add a little more water and boil again until the

sugar is melted.

 

CHICKEN BROTH (

Brodo di Capone)