Prep 15 mins
Cook 6 hrs 30 mins
A robust base for many of your soups. There's no need to peel the vegetables as they are strained out at the end of the cooking. Back in the day, this soup cooked all day in the soup well of the stove,but modern cooks may wish to use their crockpot or slow cooker. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 5 lbs beef bones with marrow
- 3 quarts water
- 8 peppercorns
- 5 whole cloves
- 1 bay leaf
- 2 sprigs parsley
- 3 sprigs thyme
- 1 tablespoon salt
- 1 stalk celery, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup turnip, diced
- 2 onions, sliced
- Cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.
- Put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour.
- Add browned meat and seasonings; bring to a boil.
- Reduce heat and simmer for 5 hours.
- Add the vegetables and cook for an addidional 1 1/2 hours.
- Strain through a cheesecloth and cool.
- When cold, remove layer of fat which forms on the top.
- Serve hot.
- Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.