Beef Julienne Soup

Ingredients

• one half shin of beef
• two pounds round of beef for clearing
• pepper
• salt
• one cup tomato juice
• threads of carrots, onions, beans, and tiny fresh peas

Method

1. 1

   Put shin of beef on stove; pour boiling water; add onions, carrots, pepper, and salt; simmer for 6-8 hours.

2. 2

   Strain, skim, add tomato juice, and clear with egg white.

3. 3

   Prepare garnishing and add before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 41. The excerpt below is the record exactly as published.

two pounds round of beef for clearing, pepper, salt, onions, carrots, some tomatoes. Clean and wash the chicken well; tie up; put in the stock pot with the shin of beef that has been washed; pour over about six quarts of boiling water; put on fire to come to a boil. In the meantime add some onions, carrots, and tomatoes; when boiling, draw to the side; let simmer from six to eight hours very slowly — uncovered. Now and then during the time of boiling add some small pieces of the cut-up clearing meat; then, when the soup is well simmered and strong — it ought to reduce to about four quarts — strain through a fine cloth. This can be used for different kinds of consommes, the name taken from the garnishing, as the following recipes will show. The chicken can be used for croquettes, minced chicken, creamed, etc. The beef can be used for hash, stuffings, etc. The main thing with these soups is that they must be strong and clear, flavored with wine, and served very hot. Beef Julienne Soup ( Consomme de Bceuf a la Julienne ) One half shin of beef; two pounds round of beef, for clearing; pepper, salt, onions, carrots, one cup tomato juice, threads of carrots, onions, beans, and tiny fresh peas

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