Sunshine Cook Book

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Excerpt from Sunshine Cook Book: A Collection of Valuable Recipes and Menus Gathered From Various SourcesSelect a shank of beef and have it sawed in pieces about two inches long. Wash the meat in cold water. Put into a soup - pot allowing one quart of cold water for each pound of meat and one-half teaspoon of salt for each quart of water. Place over a moderate fire till it comes to a boil then skim carefully, after which cover it close and set where it will boil gently for two hours. Then skim again and add a small onion, a few slices of carrot, and a stick or two of celery and boil until the meat on the shank is tender. Strain through a fine sieve and set away until the next day when the soup should be a solid jelly from which all the fat can be removed. For use melt a portion of this jelly, add more salt and pepper and let boil up once and serve in hot tureen. If rice or maccaroni is used have them cooked and add them while hot to the soup.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.