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WHITE STOCK

(Soups) - (The International Jewish Cook Book)







Veal, turkey, chicken and fish are used.

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White Stock

1 pint soaked haricot beans.

3 pints water.

1 large carrot.

1 large onion.

1 large turnip.

A little celery.

1 ounce butter.

1 teaspoon salt.

A very small quantity each of mixed herbs, mace and peppercorns.



Dissolve the butter in a saucepan, add the beans, vegetables sliced, the

seasonings, and water; boil all together for two and a half hours.

Strain.









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