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Remarks—This may be used for all soups, brown
or white, made of beef, lamb or veal, as a knuckle of beef can be used in preparing the broth or stock, if you choose, in place of the veal or lamb.
"Stock, " Explanation of and How to Make. —The meaning of this, now common, word is the unthickened broth from any meats to form the-basis, or strength, of all soups; also often added to gravies to enrich them or to-increase the quantity. Made as follows:
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