Publisher's Synopsis
Excerpt from The Universal Cook Book, Pub: By the Ladies Aid Society of the First Universalist Church of Englewood
Take six pounds of shin of beef; Wipe it and cut meat from the bone into small pieces; put bone and part of meat into a kettle and cover with four quarts of cold water. Let it soak a half hour. Take marrow which was cut from meat and melt in a pan. Slice three onions and fry brown in marrow, skim into the kettle and put in remaining meat and fry brown; add this to soup, then three tablespoons each of carrot and turnips, two stalks celery, little parsley and bayleaf, ten cloves, ten pepper corns and three teaspoons mixed herbs, tied in a cloth. One tablespoon salt. Simmer eight or ten hours and strain. Cool quickly. Remove the fat, allow white and shell of one egg for each quart of stock. Beat egg and mix well with cold stock. Then heat and boil five minutes. Remove, add one-half cup cold water and let it stand until ready to strain. Strain through napkin or double cheese cloth laid over fine strainer.
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