Ingredients
- 5 pounds of meat to 7 pints of water
- 7 pints of water
- a pound of meat
- half done
Directions
Graded Cook Book.
Allow I quart of cold water to a pound of meat. Let it stand awhile before putting it on the back of the stove. Cover and simmer slowly. Five hours are required for boiling a good sized bone. When done pour into an earthen vessel and skim when cold. If desired to keep several days leave the fat on until used. This fat may be clarified and used for cooking by putting into boiling water. When it cools all sediment will settle to the bottom and the fat can again be skimmed off. Salt the stock when half done. Vegetables can be added to the stock in the proportion of I pint cut vegetables to every gallon. The meat can be spiced and baked or made into hash or croquettes. If desired stronger, use 5 pounds of meat to 7 pints of water. When the stock begins to boil, throw in y^ cup of cold water and skim,