Boston Soup Recipes, 1880s

Beef Stock Recipe, also known as Brown Soup Stock

6 pounds hind or shin of beef
6 quarts cold water
10 whole cloves
10 whole peppercorns
Bouquet of sweet herbs *
1 tablespoon salt
3 small onions
1 carrot
1 turnip
2 stalks celery
2 sprigs parsley

Wipe and cut the meat and bones into small pieces. Put the marrow, bones, half of the meat, and the cold water into a kettle. Soak half an hour before heating. Add spices and herbs. Brown the onions and the remainder of the meat, and add them to the stock; add the vegetables cut fine. Simmer six or seven hours and strain.

* "Place two sprigs of parsley on a table, and across them lay two bay leaves, two sprigs of thyme, two of summer savory, and two leaves of sage. Tie all the other sweet herbs (which are dry), with the parsley. When it can be obtained, use tarragon also."

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