The Murrey Collection of Cookery Books (Classic Reprint)

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Excerpt from The Murrey Collection of Cookery BooksTo make Beef Stock. - Take six pounds of soup meat, cut it up into good sized pieces, break the bones into small pieces, place them in the stock pot, and add five quarts of cold water and two ounces of salt boil slowly for five hours, remove the scum as' fast as it rises, cut up three white turnips and three carrots, add these to the soup with two stalks of celery, one large onion quartered, six cloves, teaspoonful of whole peppers, and a small bunch of herbs.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.