|
"Simple Italian Cookery, See also Flavored with Love, Mary Lou's Family and Friends Can Cook"
www.FlavoredwithLove.com, Simple Italian Cookery by Antonia Isola: Page 3
of 116
SOUPS--BEEF SOUP STOCK
(_Brodo di Carne_) 1 pound of round of beef
2 quarts of water
2 small, new carrots, or 1/2 of an old carrot
1/2 pound of beef bones
2 small potatoes
1 onion
1 tomato, fresh or canned
Parsley Boil the beef, bones, and vegetables in two quarts of water over a
slow fire--adding pepper and salt. Skim occasionally, and after two
hours add two tablespoons of sherry; then strain through fine
soup-strainer or cheese-cloth. This is the basis of all the following
soups, except when otherwise stated. To make this stock richer, add a turkey leg to above receipt; boil one
and a half hours, then add one-half a pound of finely chopped beef.
Cook for half an hour longer, then strain. To make meat jelly, add a little gelatine to the soup stock five
minutes before straining. To give a good dark color to the stock, add a few drops of "caramel,"
which is prepared in the following manner: Put three tablespoons of granulated sugar into a saucepan with a
little water, and until the sugar has become dark and reddish; then
add a little more water and boil again until the sugar is melted.
Strain and pour into a bottle when the caramel will keep perfectly for
several weeks.
CHICKEN BROTH
(_Brodo di Capone_) This is made like the meat stock, substituting a fowl in place of the
beef and bones.
|