Beef and Chick Pea Soup

Ingredients

• three pounds of beef
• i pig's foot
• j^ pound of ham
• the giblets of a fowl
• three handfuls of garbanzos, or chick peas
• a slice of pumpkin
• i large carrot
• i head of lettuce
• }4 a cabbage
• a bunch of herbs
• 6 small sausages

Method

1. 1

   Cut up the beef, pig's foot, ham, giblets, and garbanzos.

2. 2

   Simmer for 2 hours.

3. 3

   Add pumpkin, carrot, lettuce, cabbage, and herbs.

4. 4

   Cook for 1 hour longer, then add sausages and boil until done.

5. 5

   Strain, thicken the soup, and serve meat and vegetables on a separate dish.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.

three pounds of beef, i pig's foot, j^ pound of ham, the giblets of a fowl, and three handfuls of garbanzos, or chick peas. Simmer 2 hours, add a slice of pumpkin, free from seeds, i large carrot, i head of lettuce, }4 a cabbage, and a bunch of herbs. Cook i hour longer, add 6 small sausages

Cook this with the app: pantry check, scaling, and the assistant.