Beef Soup or Stew

Ingredients

• a large stewpan
• a little salt
• some peppercorns
• three leeks
• an onion
• three or four carrots
• two turnips
• a gallon of soup, or stew

Method

1. 1

   In a large stewpan, cover the meat with tepid water, add a little salt and some peppercorns, and cover closely.

2. 2

   When it begins to simmer, remove the scum.

3. 3

   After clearing, put on the lid and simmer for two hours, replacing water as needed.

4. 4

   When the meat is tender, turn it out into a deep dish, remove bones, and let it stand overnight.

5. 5

   Remove fat, mix with flour, add leeks, onion, carrots, and turnips, fry together, then return to the stewpan with the meat and broth, adding water.

6. 6

   Simmer until blended for two to three hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 65. The excerpt below is the record exactly as published.

a large stewpan and cover with BEEF. 153 tepid water, a little salt, and some peppercorns ; cover close. When it begins to simmer, remove the scum. After all has been cleared off, put on the lid and simmer for two hours. If the water has shrunk, re- place it by water of the same temperature. When the meat is quite tender, turn out the whole into a deep dish. Remove the bones and let it stand all night. Take off the fat, and mix it with as much flour as it will absorb. To this add three leeks, an onion, three or four carrots, two turnips, fry all together, and then place this, the meat and broth, in the stewpan again, and add water ; simmer till quite blended — two or three hours. A large cheek ought to make a gallon of soup, or stew

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