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Classic
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page 21
PREPARATION OF STOCK OR BROTH.
For Soups, Pilafs and Other Dishes.
Use always the bones, especially from the leg or aitchbone of Beef, the tail or
any other meat trimmings. Wash them once or twice and leave in plain water for
one-half hour. Then, after adding to it as much water as the quantity of the
meat or bones requires, boil the whole in a large vessel, over a moderate fire,
taking the scum off as it boils. During the boiling, cut into it one dry onion,
one carrot, one bunch of parsley, a pinch of salt and two or three stalks of
celery. After the contents of the vessel come to a boil, place it to one side of
the stove fire, and leave it to simmer for three or four hours.
This broth should always be strained, when used for soups, and more water can be
added to the vessel for secondary purposes, as for the use of Pilafs and other
dishes.
In extracting broth from fowls for soup, do not use any of the vegetables
mentioned above.
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