Recipe For Cooking Vegetable Stock For Soup Maigre
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 234 of 825.
2 pounds of onions (six large onions). 2 pounds of carrots. 1/2 head of celery. 3 sprigs of parsley. 1 1/2 cups of dripping or butter. 5 quarts of water. 2 tablespoonfuls of salt. 1/2 red-pepper or 1 teaspoonful of peppercorns. 4 cloves. 1 quart of dried peas or beans.
Sauté the vegetables, cut in pieces, in the dripping to a delicate brown color; add the water, cloves, and the legumes that have been soaked over night, parboiled ten minutes, rinsed and drained. Let boil once, then simmer until tender. Strain, let cool, remove the fat and use as any stock.