Soup Stock No. 1 from The Settlement Cook Book by Lizzie Black Kander
Wipe and salt the meat; place in soup kettle and let stand 1 hour. Add the cold water and let stand ½ hour longer. Place on stove and let come to the boiling point. If you prefer clear soup, skim...
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Cooking tools:
- Stockpot
- Stove
- Fine-mesh sieve
- Spoon
- Kitchen towel
Ingredients
- ½ cup tomato, raw or stewed
- 1 tablespoon salt
- 3 quarts cold water
- ¼ cup each onion, carrot and celery, diced
- 2½ lbs. beef plate or brisket
- grating of nutmeg
- 1 teaspoon chopped parsley
- ¼ teaspoon pepper
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