Formula For Three Pints Of Standard Broth
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 236 of 825.
(Beef, Veal, Chicken, Mutton Or Game)
4 pounds of meat (one fourth bone). 1/4 sweet pepper. 4 pints of cold water. 1 1/2 teaspoonfuls of sweet herbs (marjoram, thyme, etc.). 1 1/2 teaspoonfuls of salt. 10 or 12 peppercorns or 1 sprig of parsley. 4 cloves. 1 1/2 tablespoonfuls, each of carrot, onion celery. 1 bay leaf. 1 1/2 tablespoonfuls of turnip at discretion.
Prepare according to directions previously given; celery seed, or root may take the place of fresh celery; meat for stock needs be very fresh. Soups from broth may be varied indefinitely by changes in consistency and garnish, one or both.