Brown soup stock is standard broth made of beef with part of the beef and vegetables browned to give color. Sauté the meat in marrow, or drippings (the best marrow is found in the hind shin), slowly and carefully, to avoid burning the meat. Meantime, let the rest of the meat, cut in small cubes, soak in cold water.

After the sauted meat has been added to the soup kettle, let the frying-pan stand in a warm place, partly filled with liquid from the soup kettle and thus insure melting from the pan all the browned material that is to give color to the soup. Sauté the vegetables about an hour and a half before the stock is cooked and add to the kettle with the other seasoning. Rinse out the pan and add as before to the soup kettle. When cooked, strain and set aside to cool. If a large quantity of stock be prepared, strain into several dishes, holding the quantity needed for a meal, and narrow rather than flat, that there may be fat enough to form a covering for each.

Bouillon

This is the same as standard beef broth, omitting the bone from the meat. A cup of canned tomato, or two fresh tomatoes are sometimes added with the vegetables. Bouillon is usually, though not always, clarified (see Clearing of Stock).