Beef Soup

Ingredients

• Use a large-sized soup bone, with plenty of flesh attached.
• Pour over the meat three quarts of cold water.
• add a small pod of red pepper
• a tea-spoonful of black pepper ground
• Pare and slice three good-sized potatoes
• with a table-spoonful of salt
• Stir into the soup three table-spoonfuls of flour
• add a pint of rich milk or cream

Method

1. 1

   Wash carefully, place in a closely covered dinner-pot.

2. 2

   As it begins to boil, skim frequently until the scum ceases to rise; let it simmer or boil slowly for four or five hours.

3. 3

   Add the red pepper and black pepper.

4. 4

   Add potatoes half an hour before dinner.

5. 5

   Stir in flour mixed with milk or water, boil gently a few minutes, and just before serving add milk or cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 7. The excerpt below is the record exactly as published.

BEEF SOUP. Use a large-sized soup bone, with plenty of flesh attached. Wash carefully, place in a closely covered dinner-pot, which has been well scraped and cleaned. Pour over the meat three quarts of cold water, and as it begins to boil skim frequently until the scum ceases to rise; let it simmer or boil slowly for four or five hours; add a small pod of red pepper, and a tea-spoonful of black pepper ground. Pare and slice three good-sized potatoes, put them in half an hour before dinner, with a table-spoonful of salt. Stir into TJie Xeiv Kentucky Home Cook Book. 21 the soup three table-spoonfuls of flour mixed smoothly with milk or water, boil gently a few minutes, and just before serving add a pint of rich milk or cream

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