Beef Soup

Ingredients

• a shin of beef of five or six pounds' weight
• five or six quarts of cold water
• a teaspoonful of summer savory powdered fine
• one carrot
• two turnips
• two tablespoonfuls of rice or pearl barley
• one head of celery
• two potatoes
• add salt and pepper

Method

1. 1

   Select a shin of beef, crack the bone, wash, and place in a kettle with cold water.

2. 2

   Boil slowly for about six hours.

3. 3

   An hour before dinner, add salt, pepper, carrot, turnips, rice, celery, and savory.

4. 4

   After boiling for a quarter of an hour, add potatoes.

5. 5

   Boil for half an hour longer, remove meat, and serve hot garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 3. The excerpt below is the record exactly as published.

Beef Soup. — Select a shin of beef of five or six pounds' weight, crack the bone, thoroughly wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil very slowly for about six hours. In this way the stock is prepared, which may be set away for use the next day. Set it on an hour before dinner, add salt and pepper, and one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery and a teaspoonful of summer savory powdered fine ; the vegetables to be minced up in small pieces. After these in- gredients have boiled a quarter of an hour, put in two potatoes

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