| 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 |
T |
Salt |
| 4 |
|
Cloves |
| 4 |
|
Peppercorns |
| 1 |
|
Cold fried egg |
| 2 |
|
Baked apples |
| 1 |
c |
Cold boiled onions |
| 2 |
|
Stalks celery |
| 1 |
T |
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
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