Beef Soup

Ingredients

• two bones for soup
• two or three pounds of this meat
• a cup of the stock
• a few parboiled vegetables

Method

1. 1

   Choose a good soup bone, ideally two-thirds meat and one-third bone and fat.

2. 2

   Cook the meat until tender, then remove and cut away the nice pieces.

3. 3

   Return the bone to the kettle and simmer until it falls apart.

4. 4

   Use the meat for hash or croquettes, or combine with stock and vegetables for a savory stew.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 43. The excerpt below is the record exactly as published.

two bones for soup — one the knuckle, which seldom costs over four or five cents a pound, the other a solid flesh piece, costing perhaps seven or eight cents. When the meat is cooked to the point where, if it were a stew, you would take it from the fire, lift out with a skim- mer on a large platter the meaty soup bone and cut away from it the nicest pieces of beef. You can often obtain two or three pounds of this meat, well seasoned and tendered by slozv cooking. Return the bone to the soup kettle and allow it to simmer until the bones drop apart. The meat which has been taken out may be utilized in a number of ways. It makes excellent hash. When well seasoned it is not to be de- spised in the shape of croquettes. With a cup of the stock 76 THE HOME COOK BOOK and a few parboiled vegetables

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