Beef Soup

Ingredients

• four or five pounds of a beef shank
• four or five potatoes
• half-a-dozen small onions
• a tablespoonful of rice
• Add salt to taste
• Add pepper to taste

Method

1. 1

   Put on your kettle by eight o'clock in the morning; boil the beef shank slowly in enough water for your soup.

2. 2

   An hour before serving, add cut potatoes, onions, and rice.

3. 3

   Boil slowly until dinner is served.

4. 4

   Remove bones and strain off vegetables if you prefer it clear.

5. 5

   It is economical to add roast beef bones for stock.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 513. The excerpt below is the record exactly as published.

BEEF SOUP. Put on your kettle by eight o'clock in the morning ; break up four or five pounds of a beef shank ; boil it slowly in water enough for your soup ; an hour before you wish to serve, cut up four or five potatoes, half-a-dozen small onions and add a tablespoonful of rice, and, if you wish, a little cabbage and celery ; boil slowly till the dinner is to be served ; remove the bones, and if you prefer it clear, strain off the vege- tables through a colander or sieve. Add salt and pepper to taste. It is a good and economical plan to put the roast beef bones and ends of beefsteak into your soup kettle for stock. Then you can use it for tomato or cabbage soup and save all the waste. BEAN SOUP. Put the beans into a kettle, pour on enough water to cover, and when they commence to boil stir in a small piece of soda and let boil up once ; pour off the water, put on Iresh with a small piece of pork, and let them cook until well done, then dip out the beans and press them through a 622 SOUPS. colander into the water in which they were boiled ; tie up some thyme in a little bag, put in the pot to simmer a few minutes ; boil hard a few eggs, quarter and put eggs into the soup, and a sliced lemon, a little butter, and season with salt and pepper. A piece of fresh raw beef added with the seasoning is a great improvement ; let it remain in until well done through, but do not serve it in the soup ; or rich milk and but- ter may be substituted for the beef. CLAM SOUP. Cut salt pork into very small squares and fry light brown ; add one large or two small onions cut very fine, and cook about ten minutes ; add two quarts of water and one quart of raw potatoes sliced ; let it boil, then add one quart of clams. Mix one tablespoonful of flour and water, add to it one pint of milk, pour into the soup and let it boil about five minutes. Add butter, pepper and salt to taste

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