Beef Soup

Ingredients

• about four pounds of good beef
• a good head of cabbage
• six small turnips
• season with salt
• and black pepper
• season with thyme
• a large silver onion chopped fine
• two tablespoonfuls of pounded all-spice
• half a tablespoonful of powdered cloves

Method

1. 1

   Boil beef in water for six hours.

2. 2

   Add cabbage and turnips two hours before serving.

3. 3

   Thicken with flour and season before serving.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 2. The excerpt below is the record exactly as published.

a good head of cabbage, strip off the outer leaves and cut it all into shreds except the stalk, then put it in the soup. Take six small turnips, cut them into little pieces and add to the soup. About fifteen minutes before dinner put in a very little thickening and season with salt and black pepper. This will make four quarts of rich soup. Another way of making beef soup is to take about four pounds of good beef, cut it into little pieces, and put it on in water suffi- cient to make two quarts of soup. Boil for about four hours. Thicken with brown flour, add the salt and black pepper, and season with thyme ; or a large silver onion chopped fine and two tablespoonfuls of pounded all- spice and half a tablespoonful of powdered cloves. ^^* BLACK. Take the neck and shanks of a fat veal and half a pound of fat bacon and boil them for (t4) JANE HAMILTON'S RECIPES about three hours. Then add the following ingredients for seasoning : two large onions, chopped fine; three tablespoonfuls of all- spice. Beat very fine a little thickening, and salt and pepper to your taste. Let it boil until the onion is done. This will make two quarts of good soup. The meat when it is cooked enough to separate from the bone is taken off and cut up into little pieces and boiled to shreds in the soup. Take out the bacon when the soup is served up. CATFISH CHOWDER. Take as many catfish as will weigh three pounds. Put about a pound of fat bacon on the fire with as much water as will be suffi- cient for the chowder. Put this on two hours before dinner. Dip the fish in hot water and take off the skin; then put them back on the fire in the pot with the bacon, after cut- ting them into small pieces, and boil them until they are done. Then take out every bone and add two large onions, chopped JANE HAMILTON'S RECIPES very fine, a little thickening, and season with salt

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