Beef Soup Stock (Brodo di Carne)

Ingredients:

Brodo Di Carne

• 1 pound of round of beef
• 2 quarts of water
• 2 small, new carrots, or 1/2 of an old carrot
• 1/2 pound of beef bones
• 2 small potatoes
• 1 onion
• 1 tomato, fresh or canned Parsley

Procedure:

1. Boil the beef, bones, and vegetables in two quarts of water over a slow fire−−adding pepper and salt.
2. Skim occasionally, and after two hours add two tablespoons of sherry
3. Then strain through fine soup−strainer or cheese−cloth.
4. To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one−half a pound of finely chopped beef.
5. Cook for half an hour longer, then strain.
6. To make meat jelly, add a little gelatine to the soup stock five minutes before straining.
7. To give a good dark color to the stock, add a few drops of “caramel,” which is prepared in the following manner:
8. Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish;
9. Then add a little more water and boil again until the sugar is melted.
10. Strain and pour into a bottle when the caramel will keep perfectly for several weeks.