Beef Sour

Ingredients

• the lean off the shank
• a little beef suet
• a carrot
• an onion
• a very small turnip
• half a teaspoonful of sugar
• a blade of mace
• six cloves
• a dozen kernels of allspice
• a small teaspoonful of celery seed

Method

1. 1

   Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown.

2. 2

   Put in the bones and cover with cold water; cover the kettle closely.

3. 3

   Cook slowly until the meat drops from the bones; strain through a colander and leave it in the dish overnight to get off all the fat.

4. 4

   The day it is wanted, fry a carrot, an onion, and a small turnip sliced thin until brown.

5. 5

   Just before serving, add sugar, mace, cloves, allspice, and celery seed.

6. 6

   Cook slowly in the soup for an hour, then strain again for the table.

7. 7

   If using vermicelli or pearl barley, cook in water until tender and add to the soup.

Nutrition per serving

As published

This recipe was extracted from The new home cook book (1896), page 26. The excerpt below is the record exactly as published.

BEEF SOUR Mrs. Wm. H. Low. Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown; put in the bones and cover vs^ith cold water ; cover the kettle closely ; cook slowly until the meat drops from the bones ; strain through a colander and leave it in the dish during the night, which is the only way to get off all the fat. The day it is wanted for the table, fry as brown as possi- ble a carrot, an onion and a very small turnip sliced thin. Just before taking up, put in half a teaspoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small teaspoonful of celery seed

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