Beef Soup

Ingredients

• Select a small shin of beef of moderate size
• five or six quarts of cold water
• a tablespoonful of salt
• a teaspoonful of pepper
• one carrot
• two turnips
• two tablespoonfuls of rice or pearl barley
• one head of celery
• a teaspoonful of summer savory powdered fine
• two potatoes

Method

1. 1

   Crack the bone of the shin and wash it, placing it in a kettle with cold water to boil.

2. 2

   Boil for about two hours until tender, then season with salt and pepper.

3. 3

   Add minced carrot, turnips, rice or barley, celery, and summer savory.

4. 4

   After 15 minutes, add diced potatoes and boil for another 30 minutes.

5. 5

   Remove the meat, lay it on a dish, and garnish with parsley.

6. 6

   Serve with mustard and catsup.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 12. The excerpt below is the record exactly as published.

BEEF SOUP. Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with flve or six quarts of cold water. Let it boil about two hours, or until it begins to get tender, then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it 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 like dice. After these ingredients have boiled a quarter of an hour, put in two potatoes

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