Beef Stock

1 lb round of beef
2 qts water
2 Tbs sherry
1/2 carrot
1/2 lb beef bones
2 small potatoes
1 onion
1 tomato
Fresh parsley
Salt and pepper to taste

Boil the beef, bones, and vegetables in two quarts of water over a slow fire adding pepper and salt.

Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheesecloth.

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. Cook for half an hour longer, then strain.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.