Beef Soup

Ingredients

• Take a shank of beef
• a half cup of rice
• cover it with cold water
• Keep your soup boiling slowly for seven hours
• your vegetables—lima beans, green corn, a little chopped turnip, cabbage, and small young potatoes
• a bunch of thyme
• salt
• red pepper

Method

1. 1

   Wash the beef shank and put it in the pot with rice and cold water.

2. 2

   Simmer, skimming well.

3. 3

   Add vegetables and keep boiling slowly for seven hours.

4. 4

   Add tomatoes, thyme, okra, and seasonings in the last hour.

5. 5

   Serve immediately.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 3. The excerpt below is the record exactly as published.

Take a shank of beef, break the bone in several places, wash it clean and put it in the pot with a half cup of rice, and cover it with cold water and set it over a brisk fire; as soon as it begins to simmer, draw it somewhat off the fire, where it will only continue to simmer, skim [ 17] well, put in your vegetables—lima beans, green corn, a little chopped turnip, cabbage, and small young potatoes. Keep your soup boiling slowly for seven hours, when the meat will be partially dissolved and a thick broth forms; the last hour add tomatoes, a bunch of thyme, or mar- joram, or if you choose a small sprig of each, then add okra already boiled to a mucilage in a porcelain stew pan, and salt and red pepper, let it boil once more and serve immediately. Stir the soup frequently from the bottom during the whole process of boiling, skim off the fat before sending the soup to the table; soup that has boiled properly has imbibed all the substance, and if any bits of meat remain undissolved, they should be removed before serving. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BEEF SOUP No. 2. This soup is made as No. 1, though bits of meat other than the shank are used, and is very good if taken pains with. In winter, when fresh vegetables cannot be ob- tained, use canned vegetables, chopped celery or even the seed will improve your soup very much. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BO GA TOSSOUL: Peel and cut up four large potatoes, put them in one quart of hot water, and boil two hours, until the potatoes are dissolved in water; add water as it boils away. Run through a colander, adding three-fourths of a cup of hot cream, one tablespoonful of fine cut parsley, two table- spoonfuls of flour, salt

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