Grande Marmite-the Large Soup Casserole-NOT the Cheap,Sticky Brown Filler.

The average North American family throws away,well over half of; their food dollar.

Any true "marmite" would not make a suitable base for a soup or stew; 

for, a "marmite" is NOT the sticky brown spread made from yeast extract; 
it is not a by-product of the brewing industry; 

A "marmite" IS a deep clay casserole-or soup pot.

Yes,"Marmite", is now a "borrowed" trade name: for that sticky brown stuff (fairly popular in  the United Kingdom, New Zealand and South Africa-however, a picture of a marmite appears on the front label of this product) which CAN be used as a filler, and  base, (some believe time and money saving)for braised dishes, soups, and/or stews (see: ingredients to make 1 qt. soup stock and following beef stock post).

·        In a large soup kettle in 2 qts. water put six (2 ins. long) pieces of marrow bone. Do not add any seasonings or vegetables.

·        Bring the water to a boil, lower the heat, and remove scum as it accumulates on the surface.

·        When the surface is clear, cover the pot, and simmer the water for 3 hours.    

·        Strain the broth, remove the marrow from the bones, reserve it, and discard the bones. Measure the broth, pour it into the soup kettle, and add enough cold water to make 4 qts of liquid.

·        Add 2 lbs. lean beef, using plate, flank, or round and keeping the beef in one piece. Add 1 four lb. fowl, and 1 tsp. salt.

·        Slowly bring the liquid to a boil and simmer it gently, uncovered, for 30-35 minutes.

·        Remove the scum as it accumulates on the surface.

·        Stud 1 medium-sized yellow onion with 2 cloves and tie 2 leeks together.

·      Put the onion and the leeks in a moderate oven (350 F) and roast them until they are golden brown. This is important and must not be omitted, as it is the browning of the onion and the leeks that gives the marmite its rich, golden colour and characteristic flavour.

·        When the surface of the soup is free of scum, add the browned onion and leeks and add 6 medium-sized carrots, quartered lengthwise, 3 white turnips, quartered, 4 leafy stalks of celery and 1 small head of white cabbage weighing about 1 lb., cut into inch-wide strips.

·        Add 8 whole peppercorns and a bouquet garni. Simmer the soup over very low heat for 2 1/2 to 2 3/4 hours.

·        Set the cover of the soup kettle slightly askew to allow some steam to escape during the simmering.

·        When beef and fowl are tender, add the reserved marrow, adjust the seasoning, and serve in one of two ways. If the marmite was prepared in an earthenware soup pot, as it is customarily done in France, the soup is served from this pot.

·        The beef and the fowl are removed to a hot platter and slices are carved to be added to each serving.

·        The other method of serving the marmite is to dice the beef and the white meat of the chicken, return the dice to the soup, and then serve.

·        In either case, slices of fresh bread, browned in the oven, not just toasted, are served floating on the marmite.

·        If chicken and beef, or just beef alone, are prepared in the marmite manner, the broth, of course, may be served as a strained soup or be used as a base for onion soup, and the beef may be served as the main course of the meal accompanied by vegetables and any one of a number of sauces.©Al (Alex-Alexander) D. Girvan. All rights reserved.