1 pound of round of beef
1/2 pound of beef bones
2 quarts of water
2 small, new carrots or 1/2 of an old carrot
2 small potatoes
1 tomato, fresh or canned
A few drops of caramel made with three tablespoons of granulated and a little water
"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 cheese-cloth. This is the basis of all the following soups, except when otherwise stated. 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. To make meat jelly, add a little gelatine to the soup stock five minutes before straining. To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following
manner: Put three tablespoons of granulated sugar into a
saucepan with a little water, and until the sugar has
become dark and reddish; then add a little more water
and boil again until the sugar is melted. Strain and
pour into a bottle when the caramel will keep perfectly for several weeks."
This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/"XXX Italian Cookbook by Antonia Isola"....Photo: Mary Melfi.