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Soup Stock #1

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9 a.m.
1 knuckle beef
1 knuckle veal
piece of beef meat

1 potato
1 carrot
1 yellow turnip
3 springs parsley
leaves of 3 stalks celery
pepper (the spice)
1 bay leaf
onion seasoning
celery salt


9 a.m. Put on stove in a flat bottom kettle. Just cover with cold water; let simmer over slow fire until noon. Simmer as before until 6 o' clock. Strain and let stand overnight. Skim off grease and stock is ready to use as a foundation for cream soups.

1 quart makes 4 servings

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