Beef Soup

Ingredients

• a soup-bone, — the shin of beef being most desirable, — weighing from two to three pounds
• a chicken
• a slice of fat ham
• two onions
• each stuck with three cloves
• one small carrot
• and parsnip
• one stalk of celery
• one tablespoonful of salt
• half a saltspoonful of pepper
• four quarts of cold water

Method

1. 1

   Cut all the meat from the beef bone in small pieces; slice the onions; fry the ham; fry the onions a bright brown in this fat; add the pieces of beef, and brown them also.

2. 2

   Put all materials, bones included, into the soup-kettle; add cold water, and let it gradually come to a boil.

3. 3

   Skim carefully, then boil slowly for not less than five hours.

4. 4

   Strain, set in a cold place, remove fat next day, and heat soup one hour before serving.

5. 5

   Beat an egg with cold water, add hot soup, pour into kettle, let boil slowly for ten minutes, then strain.

6. 6

   Return to fire, heat to boiling-point, adding lemon slices and sherry before serving.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 61. The excerpt below is the record exactly as published.

a chicken or a knuckle of veal. Allow, then, for the best soup, a soup-bone, — the shin of beef being most desirable, — weighing from two to three pounds ; a chicken ; a slice of fat ham ; two onions, each stuck with three cloves ; one small carrot and pars- nip ; one stalk of celery ; one tablespoonful of salt ; half a saltspoonful of pepper ; and four quarts of cold water

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