Beef Broth (1)

Ingredients

• 1 Ib. of good lean beef
• 2 qts. of cold water
• 4% a teacup of tapioca
• a small piece of parsley
• an onion
• pepper
• salt

Method

1. 1

   Soak the tapioca one hour, cut in small pieces the beef, put in a stewpan the above proportion of water, boil slowly (keeping well covered) one and a half hours, then add the tapioca, and boil half an hour longer.

2. 2

   Some add with the tapioca a small piece of parsley, and a slice or two of onion; strain before serving, seasoning slightly with pepper and salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 143. The excerpt below is the record exactly as published.

Beef Broth (1)— Ingredients—1 Ib. of good lean beef, 2 qts. of | y Cover with cold water and allow to simmer till the meat will drop from the bones. Strain, © and when cold take a clean soft cloth dipped in hot water and | wipe over the jelly gently to remove any fat that may appear. — cold water, 4% a teacup of tapioca, a small piece of parsley, an onion ; if liked, pepper and salt. Soak the tapioca one hour, cut in small pieces the beef, put THE Dominion. Cook Book. in a stewpan the above proportion of water, boil slowly (keep-_ ‘¥ ing well covered) one and a half hours, then add the tapioca, — and boil half an hour longer. Some add with the tapioca a small piece of parsley, and a slice or two of onion; strain be- fore serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egy. Rice may be used instead of tapioca, straining the broth, and. adding one or two tablespoons of rice (soaked for a short Bee and then boiling half an hour. 891. Beef Broth (2)-—Ingredients—1 4 Ib. of finely minced beef, 1 qt. of cold water

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