Beef Soup

Ingredients

• four pounds of beef
• four whole onions
• five small carrots
• salt
• pepper
• two or three small strips of green pepper

Method

1. 1

   Cover beef, onions, and carrots with cold water.

2. 2

   Boil, skim, then add salt and pepper.

3. 3

   Simmer until meat is well done.

4. 4

   Remove grease, strain soup, and return it to kettle.

5. 5

   Add carrot and heat through.

6. 6

   Thicken with flour and water, serve with rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 43. The excerpt below is the record exactly as published.

salted ham in the soap, you will of course require no other salt. The ham should of coarse be freed from any rusty or blackened parts and washed perfectiy clean. The French housewife begins her pot au feu soon after breakfast and puts the ingredients gradnally in the pot. Thns by the end of the day and the independent cooking of the ordinary fire of the kitchen she has her most nutritious, tooth- some, and substantial meal. One way to make it is this : For a large pot au feu take six ponnds of good fresh beef, cut it up and pour on it four quarts of fresh cold water, set it over the fire, skim it when it simmers, and after it has come to a boil add a teaspoon of salt, some pep- per, and half a pound of liver cut in pieces. Then add two or three large carrots, either sliced or grated, four turnip«9 pared and quartered, eight young onions peeled and sliced in thin fllices, two of the onions roasted whole, a head of celery cut up, a parsnip well cut up, six potatoes hand-sliced and quartered, tomatoes in season, and in short any appetizing vegetable. A bunch of sweet herbs cut small and absorbed by the dish or boiled and removed on serving also adds much to the savory compound. Let the whole continue to boil slowly and steadily for six hours. Serve by lapng slices of bread in a tureen or deep platter, pour the stew or soup upon them, including not only the broth but the meat and vegetables. What is left in the tuieen may go into the pot au feu for next day. 76 MB8. SEELY'S COOK BOOK For beef you may substitute mutton, yenìson, or other tooth- some meatB. Pot au Fon Take three pounds of lean beef, wind it about with twine to keep it from boiling to pieces, lay it in the soup pot, and pour over it about six quarta of fresh cold water. Set the pot over the fire and when the water begins to boil add two carrots, three onions, one having been stuck with three or f our cloves, and in its season one turnip. To thìs pot au feu may be also added various bonés and meats of the larder stili sweet and holding their naturai oils and flavors; for instance, a beef steak bone, or chicken head, etc. Let the soup boil slowly six or seven hours, then take it off the fire, strain, and set away in a dark, cool place. For immediate use take the lower part and every morning skim and bring it to a boil so that the supply from which you draw daily may not spoil. The meat of the pot au feu, which the French cali bcBuf bouilli and eat, is commonly served with the vegetables cooked with it and dressed with some piquant sauce, or egg sauce. Beef Broth Four pounds of soup beef, eight quarts of water, two table- spoons of salt. Boil slowly, remove the scum, add one carrot, one turnip, one onion with three cloves stuck in it, a elove of garlic, two leeks and a stalk of celery tied together. Cover partially, add a little water when required to replace that evapo- rated, and let simmer five hours. Skim the fat and strain through a wet bag. Beef Ek>up Take four pounds of beef, not too fat, four whole onions medium size, five small carrots or one largo one, and cover with cold water. When ali come to a boil, boil slowly and skim. 80UP8 T7 Then add sali and pepper carefully. Set back on the stoye and siniiDer until the meat is very well done. Take off the stove and add two or three small strips of green pepper

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