Beef Soup

Ingredients

• 2 pounds shin of beef
• 4 tablespoons butter
• 2 onions
• 1 teaspoon sweet marjoram
• 2 whole allspices
• 2 whole cloves
• 2 carrots
• Pinch of mace
• 1 stalk celery
• 2 bay leaves
• Salt and pepper
• 2 quarts cold water
• 1 tablespoon cornstarch

Method

1. 1

   Cut the beef into small pieces; put it in a pan with the butter and brown over a hot fire.

2. 2

   Take out the meat and put it in a large kettle with the onions, carrots, and celery all chopped fine; add the seasoning and water; bring to a boil and skim well.

3. 3

   Set aside to simmer, closely covered, six or eight hours; then strain and set away.

4. 4

   Next day remove all the fat from the top and boil half an hour.

5. 5

   Thicken with a tablespoon of cornstarch mixed with a little cold water; boil three minutes and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 16. The excerpt below is the record exactly as published.

BEEF SOUP 2 pounds shin of beef 4 tablespoons butter 2 onions 1 teaspoon sweet marjoram 2 whole allspices 2 whole cloves 2 carrots Pinch of mace 1 stalk celery 2 bay leaves Salt and pepper 2 quarts cold water 1 tablespoon cornstarch

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