Jellied Soup Stock Recipe

• 2 pounds meat and bone, left-overs can be used
• 4 slices onion
• 1 quart water or vegetable stock
• 1 teaspoon salt
• Mixed vegetables based on preference
• Pepper and other seasonings to taste.
• 2 egg whites, slightly beaten, with shells broken in small pieces
• 3 tablespoons granulated gelatin
• If red soup is desired, add 2/3 cup raw beets and 2 tablespoons vinegar
• For dark soup, 2 cups chopped mushroom stems and skins

1. Force meat through food chopper. Put with the bones in soup kettle, add onion, water or vegetable stock, salt, and other vegetables and seasonings, if desired.
2. Let stand for one hour.
3. Bring slowly to boiling point, boil 5 minutes to ensure sterilizing, and cook slowly for 2 to 3 hours in slow cooker or on back of range.
4. Strain, cool quickly, and remove fat.
5. Put stock in stew pan, add salt, pepper, and other seasonings to taste.
6. Add egg whites and shells broken in small pieces, gelatin, and, if desired, raw beets with vinegar or mushrooms.
7. Heat slowly to boiling point, stirring constantly.
8. Boil hard 2 minutes, remove from heat, and let stand 20 minutes or until a decided separation takes place.
9. Strain through a double thickness of cheesecloth into refrigerator pan or into cups.
10. When cool, place in refrigerator until firm and cut in small cubes or serve in cups without cutting.

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