Beef Broth with Vegetables

Ingredients

• 2 onions
• 1 oz. barley
• 1 oz. crushed tapioca
• salt
• pepper

Method

1. 1

   Trim off the fat from the meat, cut into small pieces, put in saucepan, cover with cold water, add a little salt, and bring to boil.

2. 2

   Skim well.

3. 3

   Prepare vegetables, cut into small dice, and add to broth.

4. 4

   Cook gently until meat is tender.

5. 5

   Remove bones, cut meat into dice, add to broth with barley or tapioca, season to taste, and cook for another 30 to 40 minutes.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 122. The excerpt below is the record exactly as published.

2 onions, salt and pepper, 1 oz. barley or crushed tapioca. Trim off the fat as much as possible from the meat, cut into small neat pieces, put in saucepan, cover with cold water, add a little salt, and allow it to come to the boil, then skim well. Prepare all the vegetables, cut into small dice and add to the broth ; allow all to cook gently until the meat is tender. Eemove the bones from the meat, cut into dice. Add this and the barley or tapioca to the broth, season to taste with salt and pepper, and continue to cook for another 30 to 40 minutes. Serve hot. 196. Haricot Bean Puree. — \ pint haricot beans, f lb. onions, 4 oz. butter, 2 quarts stock, % gill cream, 1 oz. crushed tapioca

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