Beef Soup with Vegetables
From The housekeeper's companion, 1883
Ensure the stock is properly salted before adding more seasoning.
Presented as published in 1883. 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 The housekeeper's companion (1883), page 70. The excerpt below is the record exactly as published.
f a saltspoonful of pepper. Let the meat stand till the water is slightly colored with its juice; then put upon the fire, and let it come slowly to a boil, skimming off every particle of scum as it rises. The least neglect of this point will give a broth in which bits of dark slime float about, unpleasant to sight and taste. A cup of cold water, thrown in as the kettle boils, will make the scum rise more freely. Let it boil steadily, but very slowly, allow- ing an hour to each pound of meat. The water will boil away leaving, at the end of the time specified, not more than half or one-third the original amount. In winter this will become a firm jelly, which can be used by simply melting it, thus obtain- ing a strong, clear broth; or can be diluted with an equal quantity of water, and vegetables added for a vegetable soup. The meat used in stock, if boiled the full length of time given, has parted with all its juices, and is therefore useless as food. If wanted for hashes or croquettes, the portion needed should be taken out as soon as tender, and a pint of the stock with it, to use as gravy. Strain, when done, into a stone pot or crock kept for that purpose, and, when cold, remove the cake of fat which will rise to the top. This fat, melted and strained, serves for many purposes better than lard. If the stock is to be kept for several days, leave the fat on till ready to use it. Fresh and cooked meat may be used together, and all re- mains of poultry or game, and trimmings of chops and steaks, may be added, mutton being the only meat which can iu>t as HOUSEHOLD. m well be used in combination; though even this, by trimming off all the fat, may also be added. If it is intended to keep the stock for some days, no vegetables should be added, as vegeta- ble juices ferment very easily. For clear soups they must be cooked with the meat; and directions will be given under that head for amounts and seasonings. The secret of a savory soup lies in many flavors, none of which are allowed to predominate; and, minutely as rules for such flavoring may be given, only careful and frequent tasting will insure success. Every vegetable, spice, and sweet herb, curry-powders, catchups, sauces, dried or fresh lemon peel, can be used; and the simple stock, by the addition of these various ingredients, becomes the myriad number of soups to be found in the pages of great cooking manuals like Gouflee's or Fran- catelli's. Brown Soups are made by frying the meat or game used in them till thoroughly brown on all sides, and using dark spices or sauces in their seasoning. White Soups are made with light meats, and often with the addition of milk or cream. Purees are merely thick soups strained carefully before serving, and made usually of some vegetable which thickens in boiling, as beans, peas, &c., though there are several forms of tish purees in which the foundation is thickened milk, to which the fish is added, and the whole then rubbed through a com- mon sieve, if a regular puree sieve is not to be had. Browned flour is often used for coloring, but does not thicken a soup, as, in browning a, the starchy portion has been destroyed; and it will not therefore mix, but settles at the bot- tom. Burned sugar or caramel makes a better coloring, and ilso adds flavor. With clear soups grated cheese is often served, tither Parmesan or any rich cheese being used. Onions give a better flavor if they are fried in a little butter or dripping be- fore using, and many professional cooks fry all soup vegetables lightly. Cabbage and potatoes should be parboiled in a sepa- rate water before adding to a soup. In using wine or catchup, add only at the last moment, as boiling dissipates the flavor. Unless a thick vegetable soup is desired, always strain into the tureen. Rice, sago, macaroni, or any cereal may be used as 108 HOUSEHOLD. thickening; the amounts required being found under the dif- ferent headings. Careful skimming, long boiling, and as care- ful removing of fat, will secure a broth especially desirable as a food for children and the old, but almost equally so for any age; while many fragments, otherwise entirely useless, discover themselves as savory and nutritious parts of the day's supply of food. RECIPES. Soups. — Beef Soup with Vegetables. — For this very ex- cellent soup take two quarts of stock prepared before hand, as already directed. If the stock is a jelly, as will usually be the case in winter, an amount sufficient to fill a quart measure can be diluted with a pint of water, and will then be rich enough. Add to this one small carrot, a turnip, a small parsnip, and two onions; all chopped fine; a cupful of chopped cabbage; two tablespoonfuls of barley or rice; and either six fresh tomatoes sliced, or a small can of sealed ones
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Cook this with the app: pantry check, scaling, and the assistant.