Bisque of Beef

Ingredients

• three pounds of the lower part of a leg of beef
• three quarts of cold water
• one pint of milk
• a scant half-cupful of rice
• half a pint of strained tomato
• a table-spoonful of salt
• a quarter of a teaspoonful of pepper

Method

1. 1

   Put meat and bone into a soup-pot with cold water, heat to boiling, skim, and simmer for five hours.

2. 2

   Strain the liquor, return it to the pot, add washed rice, and cook for half an hour.

3. 3

   Add milk and seasoning, boil once, then add tomato to complete the work.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 72. The excerpt below is the record exactly as published.

Bisque of Beef. Use three pounds of the lower part of a leg of beef (have the butcher cut it into small pieces), three quarts of cold water, one pint of milk, a scant half-cupful of rice, half a pint of strained tomato, a table-spoonful of salt, and a quarter of a teaspoonful of pepper

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