Beef Soup

Ingredients

• 1 lb meat
• 1 qt water
• 1 small onion
• a small stalk of celery
• sprig of parsley
• 1 teasp rice
• 1 small potato

Method

1. 1

   Put meat and bone in cold water, bring to a boil, skim carefully, and do not add salt until skimming is done.

2. 2

   Cook for several hours, adding boiling water if necessary.

3. 3

   Strain before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 87. The excerpt below is the record exactly as published.

Beef Soup The best cuts for beef soup are from the rump, shoulder or plate, the latter being the cheaper grades of the sides and flank. Oxtails also make a strong, rich 'soup, and lean meat is better than fat meat, greasy soup being unwholesome. Always cook a few beef or veal bones with the soup, and a little piece of beef liver the size of an egg imparts a delicious flavor, which, how- ever, cannot be recognized as liver. Soup requires long and slow boiling to extract the juice from the meat. If boiled too hard, the meat will be hard and tough and will not yield its juices. Put the meat and bone on with cold water, and when it comes to a boil, skim carefully and do not add salt until after you are through skimming. For 1 lb meat, allow 1 qt water, 1 small onion, a small stalk of celery, sprig of parsley, and 1 teasp rice may be added, if liked, or 1 small potato

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