Basic Brown Soup Stock

Makes 5 quarts of stock



"The Old World has always had basic soup stocks on hand. The frugal

cook was not about to throw out anything since he could not afford our

luxury of waste. The bones of any and every creature were used for

stock, and the stock eventually became the basis of another meal, in

the form of either a soup, a sauce or a gravy. You will need to make

a batch of this now and then. It freezes well and it has a much

better flavor than the only other possible substitute, canned beef

stock. Please do not even think of using a bouillon cube. It is

nothing but salt!"



5 pounds bare beef rendering bones, sawed into 2-inch pieces

1 bunch carrots, unpeeled and chopped

3 yellow onions, unpeeled and chopped

1 bunch celery, chopped



Tell your butcher that you need bare rendering bones. They should not

have any meet on them at all, so they should be cheap. Have him saw

them up into 2-inch pieces.



Roast the bones in an uncovered pan at 400F for 2 hours. Be careful

with this, because your oven may be a bit too hot. Watch the bones,

which you want to be toasty brown, not black. Place the roasted bones

in a soup pot and add 1 quart water for each pound of bones. For 5

pounds of bones, add 1 bunch carrots, 1 bunch of celery, chopped, and

3 yellow onions, chopped with peel and all. (The peel will give

lovely color to the stock.)



Bring to a simmer, uncovered, and cook for 12 hours. You may need to

add water to keep soup up to the same level. Do not salt the stock.

Strain the stock, and store in the refrigerator. Allow the fat to

stay on top of the stock when you refrigerate it; the fat will seal

the stock and allow you to keep it for several days.





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