Soup Stock (Beef Stock)
Description
A large batch of beef soup stock from hocks, joints, and marrow bones, simmered six to seven hours in five gallons of cold water, skimmed and packed hot for later use in soups.Ingredients
Directions
-
Secure twenty-five pounds of beef hocks, joints, and bones containing marrow. Strip off the fat and meat and crack the bones with a hatchet or cleaver.
-
Put the broken bones in a thin cloth sack and place this in a large kettle containing five gallons of cold water.
-
Simmer - do not boil - for six or seven hours. Do not salt while simmering.
-
Skim off all fat. This should make about five gallons of stock.
-
Pack hot in glass jars, bottles, or enameled or lacquered tin cans. Partially seal glass jars; cap and tip tin cans.
-
Sterilize forty minutes if using a hot-water-bath or condensed-steam outfit; thirty minutes if using a water-seal or five-pound steam-pressure outfit; twenty-five minutes if using a pressure-cooker outfit.
-
Soups made with soup stock are many and varied; the distinctive flavor can be changed from year to year with the things at hand.
beef stock, soup stock, bones, simmering, canning
