Excerpt from Low Cost Recipes
Let all simmer for another hour, then strain through a wet piece of cheese-cloth and set away over night; in the morning the fat is taken off carefully and the stock is quite ready for use.
Beef Soup Stock
Wipe 2 pounds of shin of beef with a damp cloth. Cut the meat quite fine. Put bones, marrow and meat in a kettle, add 2 quarts of cold water and let soak for one hour. Cover, place over a slow fire and when it reaches the simmering point keep at the same temperature for four hours. Add 6 cloves, 6 peppercorns, a small blade of mace, a bunch of sweet herbs, 1 small onion, 1/4 of a cupful each of chopped carrot and turnip, a sprig of parsley and 2 teaspoonfuls of salt Simmer one hour longer, strain and set away. Next day remove fat from the top and it is ready for use.
Forcemeat Balls for Soup
Season 1 cupful of any finely chopped cooked meat with salt, pepper, 1 teaspoonful of lemon juice, 1 tablespoonful of chopped parsley and 2 or 3 drops of onion juice.
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