Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Soup with Stock
From The Pattern cook-book, 1890
Serves 6
No salt is added to avoid hardening the meat.
A modern interpretation · AI-generated from the original record
Ingredients
- a quart of water
- a pound of soup material
- bones
Method
Wipe the meat and cut it into small pieces to expose a large surface area.
Break or saw the bones into small pieces and soak both meat and bones in cold soft water.
Allow a quart of water for every pound of soup material.
After soaking for half an hour, place the kettle on the back of the range for another half hour, then slowly heat the water to boiling.
Use a kettle with a tight cover to prevent steam escape.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 26. The excerpt below is the record exactly as published.
SOUP WITH STOCK. Under this head are included all the varieties of soup made from beef, veal, mutton or poultry. In preparing soup stock, the desired object is to obtain from the meat all the nutritive and flavoring qualities contained in the lean parts and in the bones. To accomplish this, the meat should be wiped well and cut into small pieces ; this is to expose as large a surface as possible to the action of the heat and water. Break or saw the bones also into small pieces, and soak both meat and bones in cold soft water, allowing a quart of water to every pound of soup material
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