Beef Broth

Ingredients

• One lb. good lean beef
• 2 quarts cold water
• 1/2 teacup tapioca
• a small piece of parsley
• an onion, if liked
• pepper
• salt

Method

1. 1

   Soak the tapioca 1 hour, cut in small pieces the beef, put in a stew pan the above proportion of water, boil slowly (keeping well covered) 1.5 hours, then add the tapioca, and boil 0.25 hour longer.

2. 2

   Some add with the tapioca a small piece of parsley and a slice or two of onion.

3. 3

   Strain before serving, seasoning slightly with pepper and salt.

4. 4

   It is more strengthening to add, just before serving, a soft poached egg.

5. 5

   Rice may be used instead of tapioca, straining the broth, and adding 1 or 2 tablespoonfuls of rice (soaked for a short time), and then boiling 0.5 hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 129. The excerpt below is the record exactly as published.

Beef Broth — One lb. good lean beef, 2 quarts cold water, ^ teacup tapioca, a small piece of parsley, an onion, if liked, pepper and salt

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