Beef Broth

Ingredients

• 1½-lb. beef
• ½-lb. broken bones
• 3 pints water
• 1 large onion stuck with 2 cloves
• 1 teaspoon salt
• 2 native peppers (berkono) or a good pinch of black pepper
• 4 large carrots or 6 smaller ones
• 4 medium sized turnips
• a bunch of parsley
• a small bunch onion tops

Method

1. 1

   Cut the meat into pieces, place in a saucepan, add broken bones and cold water.

2. 2

   Remove scum as it rises.

3. 3

   Once boiling, add onion, salt, pepper, carrots, turnips, parsley, and onion tops.

4. 4

   Simmer for two hours, then strain and serve with vegetables.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 17. The excerpt below is the record exactly as published.

Beef Broth. (I). lj-lb. beef and J-lb. broken bones. 3 pints water. 1 large onion stuck with 2 cloves. 1 teaspoon salt. 2 native peppers (berkono) or a good pinch of black pepper. (4 large carrots or 6 smaller ones, 4 medium sized tur- nips, a bunch of parsley, a small bunch onion tops.) 1. Cut the meat in pieces about two inches square, put them in your large saucepan or native pot, then add the broken bones. Pour over the three pints cold water and set on a slow fire. With a spoon remove the scum as it rises to the top, and throw it away. Keep the fire low so as to keep the pot from boiling as long as you can, this ought to take half-an-hour. 2. As soon as it boils, throw in the onion split in two, the salt and pepper, (carrots and turnips split in two, the bunch of parsley, the onion tops). Throwing in the vegetables will stop the boiling. Watch it till it boils again, then put the lid on a little sideways so that the steam can escape. 3. Put the pot on the range as far as possible from the fire with just enough heat to keep it simmering. If on a native fire, keep several large pieces of wood just burning so as to give out a slow and equal heat. Let it simmer thus for at least two good hours (the cook mate properly 40 SOUPS. trained can attend to the fire). If the meat cooks too quickly the goodness goes from it and it falls to pieces. If this happens before the two hours are over, remove the soup and do not continue simmering. Pass the soup through a sieve, setting aside the vegetables. Serve with five or six slices of vegetables to each plate of soup, adding three or four thin slices of bread. Notes — 1. This will make two platefuls of soup, what is left can be boiled over again early the next morning and used for white soups and tapioca soup. 2. If the buttock steak is used do not cut it in squares, but before putting it into the saucepan tie it with string into a square shape, take it out of the soup as soon as the meat is thoroughly done, this piece of meat can then be served with tomato sauce and pickles, or cold, cut into small dice and mixed with a salad of boiled yams or sweet potatoes sliced (raw onion and beetroot if obtainable). This is a safe way of eating beef, all germs being destroyed by the boiling, and is nice, especially when the meat is inclined to be tough. Mutton Broth. (1). 1 neck mutton or the bones and trimmings from a saddle of mutton . 3 pints water. 1 onion stuck with 2 cloves. 1 native pepper (berkono) or a good pinch of black pepper. 1 tatassa. 1 teaspoon salt. 2 tablespoons pearl barley. (1 bunch parsley or basil, 1 teaspoon dried tbsune, 4 large carrots or 6 smaller ones, 4 medium sized tur- nip

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