Beef Soup

Ingredients

• Four pounds of the best part of the shin of the beef
• three quarts of cold water
• two large carrots
• two large onions
• one tablespoonful of salt
• one-half a turnip
• a teaspoonful of celery seed

Method

1. 1

   Boil beef in water, skim off scum.

2. 2

   Add sliced carrots, onions, salt, and turnip.

3. 3

   Simmer for six hours.

4. 4

   Strain and add blackened onions for color.

5. 5

   Serve with rice or vermicelli.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 6. The excerpt below is the record exactly as published.

BEEF SOUP. Four pounds of the best part of the shin of the beef to three quarts of cold water. Let it come to a strong boil. Skim until no scum rises. Scrape and wash two large carrots and slice them. Add two large onions, sticking cloves in one of them ; one tablespoon- ful of salt, parsley, one-half a turnip; if you have celery, the tops or waste pieces improve the soup very much, or a teaspoonf ul of celery seed tied in a fine piece of muslin. When the soup boils up, set it on the back of the stove, where it will simmer constantly for six hours. Then strain the onions, and put them in the oven until they are black, and add to the soup to give a nice color. It is best to make the soup the day before, as you can better strain all the fat off. When the soup is boiled enough strain it through a hair sieve; and when ready to use, boil rice or vermicelli in it for a few minutes. SOUPE A LA REINE. Boil two chickens in water with thyme, sweet bay and parsley. When cooked (not to pieces), take them out of the water, cut up the breasts in small pieces the size of dice; fry a few pieces of onion without coloring them, add a little flour and the water that the chickens The Complete Cook Book. 21 were boiled in, a little rice and the balance of the chickens, meat and bones, chopped fine. Boil all together, and when thoroughly cooked strain through a colander and put back to boil, stirring constantly. When it cornea to a boil remove it from the fire and add the beaten yolk? of a few eggs and a little cold milk, stirring continually. Keep the soup in "bain- marie." When ready to serve put the small pieces of the breasts in a soup dish and pour the soup over them. ORIGINAL BRAIN SOUP— DELICIOUS. Wash and skin two sets of calf brains, and plump in ice water one hour. Now plunge them into one quart of boiling water with two tablespoonfulsof lemon juice and one tablespoonful of salt

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