Beef, Shin of, Soup

Ingredients

• three or four pounds of shin of beef
• six or eight peppercorns
• three or four cloves
• salt to taste
• a few peeled turnips
• a few peeled carrots
• a few peeled onions
• a small bunch of thyme
• a small bunch of parsley
• a dessert-spoonful of flour
• two dessert-spoonfuls of mushroom ketchup

Method

1. 1

   Cut the meat into slices down to the bone.

2. 2

   Plug the ends of the bone with a paste of flour and water.

3. 3

   Boil in cold water with peppercorns and cloves, skimming off the scum.

4. 4

   After four hours, add vegetables and serve with toasted bread.

5. 5

   For sauce, fry onions, stir in flour diluted with soup, add ketchup, and pour over the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 229. The excerpt below is the record exactly as published.

Beef, Shin of, Soup.— Take three or four pounds of shin of beef, cut the meat into two or three slices down to the bone, which should remain undivided and still enclosed in the flesh. Plug up each end of the bone with a stiff paste made of flour and water, to keep in the .marrow. Set it on the fire in a large pot of cold water, with six or eight peppercorns and three or foui- cloves. Remove the scum as it rises. Season slightly with salt ; othei-wise, by continued boiling and warming-up, the broth will be so reduced as to become too salt. Let it boil gently for four hours, then make it boil fast, and throw in a few peeled turnips, carrots, and onions, with a small bunch of thjTue and parsley. When the vegetables are tender, serve the soup with bits of toasted bread floating in it. When the soup has been served, take up the beef, remove the slices of meat from the bone, separate them, if needed, with a knife and fork, put them in the middle of a hot dish, and arrange the vegetables round them, t cutting the carrots and turnips into shapely bits. For sauce, fry chopped onions brown; stir in amongst them a dessert-spoonful of flour, diluted with a little of the soup, two dessert-spoonfuls of mushroom ketchup

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