GOOD MEAT AND VEGETABLE SOUP

Allow 1 shank or knuckle bone or several smaller bones and about 1 1/2 pounds soup meat (shank, neck, brisket, or flank) for making 3 quarts soup. Have bones cracked to loosen marrow; wipe well with damp cloth. Cut meat in uniform pieces (about 3/4 inch).

Use heavy kettle that can be tightly covered. Trim bits of fat from meat or use some of the marrow, and heat slowly in kettle. Brown half of meat in this fat.

Add remaining meat, bone, and seasonings of:
1 onion
1 bay leaf
3 peppercorns
2 cloves
a few carrot tops
a few celery tops

Add 3 1/2 quarts cold water. Heat very slowly to boiling point, then reduce heat and simmer, covered, 3 to 4 hours.

Remove bone and seasonings, or strain soup. Skim excess fat from top of stock with spoon. Return meat to stock.

Add vegetables, cut in slices, cubes, or strips:*
2 or 3 onions, potatoes, celery stalks, carrots
canned or fresh tomatoes

Cook 30 to 45 minutes. Season to taste with salt and pepper and any special seasonings.**

*FOR OTHER SOUP VEGETABLES:
Choose from corn, peas, turnips, green pepper, string beans, okra, and cabbage.

**FOR SPECIAL SOUP SEASONINGS:
Choose from paprika, allspice, thyme, sage, mace, marjoram, savory, basil, celery salt, nutmeg, green pepper, curry powder, and caraway seed, minced parsley, vinegar, or lemon juice. Do not use too many different flavors at once.

FOR VERY HEARTY SOUP:
Add macaroni, spaghetti, rice, or barley to soup during the last 1/4 or 1/2-hour of cooking.

Makes about 3 quarts
From: Recipelink.com
Adapted from source: Recipe booklet: Recipes for Today, General Foods Corporation, 1943