Beef Soup

Ingredients

• Six pounds of lean beef
• one onion
• two potatoes
• one carrot
• one turnip
• a little parsley
• three eggs
• salt and pepper to taste

Method

1. 1

   Cover beef with cold water, boil slowly for three hours, skimming off the top.

2. 2

   Add onion, potatoes, carrot, turnip, and parsley.

3. 3

   Boil for one more hour, then remove meat and strain vegetables.

4. 4

   Beat eggs in soup tureen, stir in soup gradually to avoid curdling, then add vegetables.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.

Beef Soup — Six pounds of lean beef or a good soup bone, cover with cold water, boil slowly three hours, add a little cold water to stop the boil, then skim off the top. Do this three times. Then add one onion, two potatoes, one carrot, one turnip, and a little parsley. Boil one hour more, then take out the meat and strain the vegetables into another vessel. Beat three eggs well in the soup tureen, stir soup and add gradually — the eggs will not curdle. Then add your vegetables. This is an excellent soup. Rice and pearl barley may be used if you desire, also use salt and pepper to taste

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