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Brown Stock
To make the common stock for brown soups, gravies, etc., get a "hock" or "shin-bone" and about 4 lbs of extra soup meat; cut the meat into small pieces, saw the bone off inside the joints and split, to obtain the marrow; slice an onion and fry it, with the cut beef, in the marrow to a nice brown; now put the fried meat and onion with the hock into cold water, 1 gallons, and let it simmer 6 to 8 hours, and pour through a sieve and strain through. a cloth into a perfectly clean and sweet earthen crock, and in the morning skim off all the grease. This is used for any brown soups or brown gravies. For white, or uncolored soups or gravies, omit the frying. If kept in a cool place in ordinary weather this stock will keep a week; when the crock or jar in which it is kept must be thoroughly scalded out and aired in the sun or before a hot fire or stove. See, also, remarks at the beginning of soups upon " Stock. "
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