| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Bones and trimmings of roast of beef |
| 2 |
|
Cold mutton chops |
|
|
The flank end of a sirloin steak; uncooked |
| 4 |
qt |
Cold water |
| 1 |
tb |
Salt |
| 4 |
|
Cloves |
| 4 |
|
Peppercorns |
| 1 |
|
Cold fried egg |
| 2 |
|
Baked apples |
| 1 |
c |
Cold boiled onions |
| 2 |
|
Stalks celery |
| 1 |
tb |
Mixed herbs |
INSTRUCTIONS
Cut up the meat and bones, and put them in the kettle with the cold water.
Add all the other ingredients, and simmer till the bones are clean, the
meat is in rags, and the water reduced one half. Strain and the next
morning remove the fat; when ready to serve, heat the stock to the boiling
point; warm with it one cup of cold macaroni or tomatoes left from
yesterday's dinner. Add more seasoning if needed.
Recipe By : Mrs. D. A. Lincoln
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 01:41:14 +0000
From: Marina <thecollector@worldnet.att.net>
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”