Beef Soup
From Household hints, 1881
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 12. The excerpt below is the record exactly as published.
Beef Soup. — Ask your butcher for a soup-bone, the quantity you buy to depend on the size of your family. Boil it slowly for several hours, or until the meat is tender. Usually the fat and the marrow will make the soup rich enough, but a little butter maj be added if you please. Add pepper, salt, and parsley. Pearl-barley, rice, or oatmeal is very nice with it
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