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Meat Stock for Soups
(Brown Stock or Bouillon)

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4 pound shin of beef and bone
3 quarts cold water
1 medium size onion, thinly sliced
1 bay leaf
1 cup diced celery (outer stalks and leaves) or
1 teaspoon celery salt
1 large carrot, thinly sliced
6 peppercorns
2 teaspoons salt
1 teaspoon spiced salt


Have dealer remove meat from bone and crack. Dice meat and brown over moderate heat in a very small amount of fat. Drain off excess fat, add bone and cover with cold water. Bring to a boil and simmer 10 minutes, then remove scum, cover the kettle and simmer gently for 2 1/2 hours. Add vegetables and seasonings and continue to cook for 30 minutes longer.

Remove from heat, strain through a fine sieve and cool. Remove fat. Add 1 egg white and crushed shell to cold bouillon, stir and bring to a boil. Remove from heat, add 1/4 cup of cold water and set aside for 3 or 4 minutes, then strain through several thicknesses of cheesecloth which have been dampened with cold water.

Make about 2 1/2 quarts of stock


For light meat stock, substitute about 5 pounds of veal knuckle or half veal and chicken in above recipe but do not brown meat. To serve, heat and serve plain or with fine egg noodles, a small amount of rice, barley, small dumplings or pearl tapioca.

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