How to make a basic Stock for Soup – 1908 version

As part of my research into the history of Vancouver, I decided to include recipes from a 1908 cookbook that was published by St. Luke’s Church. My plan is to share one recipe a day and in time, to offer the book as a free download once I have all the recipes typed and laid out into an ebook. I may offer a print version as well though this would be priced to cover costs.

I am not making all these recipes because for one thing I do not eat meat so that option is out for me and the second there are only two people (my husband Jon and me) and we can’t eat constantly to justify all that cooking. Well, I do eat a lot but still . . . So I am just sharing what is in the book and hope that a few of you will actually take the step of making them. And of course since I don’t actually follow through making them (the meat recipes anyway) I also have to use stock images. But – I do what I can. I hope you will like them anyway. 🙂

Yield: 1 Quart

Soup Stock

Soup Stock

A basic stock made from cheap, tough cuts of meat. Lean meat is better.

One pound of meat and bone to one quart of water.

Ingredients

  • 1 pound of meat and bone
  • One quart of water
  • Parsley
  • Mint
  • bay leaves
  • thyme
  • onions (small quantities)
  • garlic (small quantities)

Instructions

  1. The basis of most good soups is the stock, or broth, and is generally made from cheap, tough cuts, lean meat being much better than fat for this purpose.
  2. A good proportion is a pound each of meat and bone to a quart of water, bone being used for the sake of the gelatin that it contains, which gives body to the soup.
  3. The meat should be cut in small pieces, and soaked for a half-hour in the water to bring out the juices.
  4. Use a kettle with a tight cover, and simmer gently for a number of hours.
  5. When cold, the fat should be carefully skimmed from the top.
  6. Stock is better when made the day before it is to be used.
  7. The herbs most in favor for seasoning soups are parsley, mint, bay leaves and thyme;
  8. Onions and garlic in small quantities.
  9. Thickened soups should be more highly seasoned than thin ones.

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