{"id":4218,"slug":"meat-stock","title":"MEAT STOCK","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["Leftover bits of meat, bone, or gristle","Fresh meat and bone from shin or neck (optional)","Cold water (1 qt. to each 1 lb. of meat and bone)","Vegetables cut in small pieces (optional)","Seasonings (as desired)","Leftover cereals, such as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc. (optional)"],"ingredients_norm":["leftover bits of meat bone or gristle","fresh meat and bone from shin or neck","cold water","vegetables cut in small piece","seasoning","leftover cereals such as barley oatmeal etc. vegetables macaroni tapioca sago etc"],"steps":["To each 1 lb. of meat and bone, add 1 qt. cold water.","Let stand 1 hour.","Cover and bring slowly to boiling point and simmer 2 to 3 hours.","Remove bones and meat.","Let stand until cold.","Skim off fat.","Add vegetables cut in small pieces, season as desired and cook until vegetables are tender.","Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:242","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6cc2956a2748bf6c5ed0d2cc941e49387d84713e4bcf0bdf330b2435a339d950","created_at":"2026-08-02T16:14:52Z","updated_at":"2026-08-02T16:14:52Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/meat-stock"}