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ABOUT THE COOKBOOK
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Title: Practical Italian Recipes for American Kitchens
Sold to aid the Families of Italian Soldiers
Author: Julia Lovejoy Cuniberti
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Brown stock recipe
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1 lb beef from some tough but juicy cut
A small piece of salt pork
A large onion
A stalk of celery
2 tablespoons butter
A carrot
2 cloves
Salt, pepper
Chop the pork and put it in the bottom of a saucepan
Next add the onion, celery and carrot chopped
Dot with butter and over this placethe meat cut into small pieces
Add any trimmings from steaks, roasts or chops that may be on hand and any bits of left over cooked meat
Season with salt and the cloves
Put over the fire without stirring
When you smell the onions getting very brown turn the meat
when everything is extremely brown add a cup of water
Let it cook almost dry
Repeat this operation of adding the water three times
Finally add three pints of boiling water and let it boil gently five
or six hours.
When the stock will be reduced to a few cupfuls Strain,
cool and skim off the fat which will form a cake on top of the liquid
The meat may afterwards be used for a Flam, for Polpettone or
croquettes
The stock may be kept for some days and forms the basisfor many dishes
In soups it is far superior to beef extract or bouillon cubes which may be substituted for it
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