Bone Soup

Ingredients

• Two pounds bones, cooked or uncooked
• One carrot
• One turnip
• One onion
• A bunch of herbs
• twelve peppercorns
• salt
• One ounce dripping
• Two quarts cold water

Method

1. 1

   Melt the dripping and fry the bones until brown.

2. 2

   Cover with water, add salt, bring to boil, and skim.

3. 3

   Add vegetables, herbs, and peppercorns.

4. 4

   Simmer gently for four to five hours.

5. 5

   Strain through a fine sieve, reheat, and thicken.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 4. The excerpt below is the record exactly as published.

Two pounds bones, cooked or uncooked. One carrot. One turnip Bone Soup* One onion. A bunch of herbs, twelve pep- percorns, and salt. One ounce dripping. Two quarts cold water. Melt the dripping; when hot fry the bones brown, then t cover with the water; add the salt, bring to the boil, and r skim. Put into the soup the vegetables, herbs, and pepper- „ corns. Simmer gently for four or five hours. Strain through a a fine sieve, reheat, and thicken. SOUPS. 17 To thicken.— (1.) Add one ounce sago or crushed tapioca to each quart of soup, and boil until the grain looks clear — about ten minutes. (2.) To every quart of soup break one ounce cornflour to a smooth paste with a little stock or sherry. Strain into the boiling soup, cook for five minutes, and serve. Gravy Soup. One pound lean juicy beef. One quart cold water. Blocks of carrot and turnip. One stick of celery. Pepper and salt. One ounce dripping. One ounce flour. One teaspoonful ketchup. Wipe the meat, and cut it down into small pieces ; put it into a saucepan with the water and salt ; bring it slowly to the boil, and skim. Add the vegetables and pepper, and simmer slowly for two hours. Strain through a hair sieve; when cool free from fat. Melt the butter, add the flour, and brown them carefully. Add the stock by degrees, boil well, and add the ketchup at the last. Giblet Three sets of giblets (either duck or chicken). One ounce ham. One carrot, turnip, and onion. Two sticks of celery. Soup. A bunch of herbs, pepper, and salt. One quart water. One ounce butter. One ounce flour. Wash well the giblets, and cut them up in pieces. Put them into a pan, with the water and salt. Bring slowly to the boil, and skim well. Then add the vegetables cut in blocks, the herbs and pepper, and simmer steadily for three or four hours. Strain through a fine sieve, and when cold remove the fat. Melt the butter and brown the flour, then add the stock by degrees ; boil well, and serve with small pieces of giblet in the soup. 2 i8 PLAIN COOKERY RECIPES. Rabbit One rabbit Two quarts water. One onion, one stick celery. A blade of mace. Twelve peppercorns. Salt. Thickening. One and a half ounces butter. One and a half ounces flour. Soup. One gill of milk. Half a gill of cream. One yolk of egg. Garnish. Egg-balls. Two hard-boiled yolks of egg. Pepper and salt. Raw yolk to bind. Wash, dry, and joint the rabbit ; put it into a saucepan, with the water and salt; bring slowly to the boil, and skim. Add the vegetables, peppercorns, and mace. Simmer for two or three hours. Strain. Melt the butter, add the flour, and fry for a second ; add stock gradually, and cook for five minutes. Beat up the yolk of egg, add it to the milk .j and cream, strain into the soup. Stir over a gentle heat until ^ the egg is cooked. Egg-Balls. — Break the hard-boiled yolks smooth, season, and bind with a little raw yolk. Form into little balls, drop \ into the soup, and cook gently for a few seconds. j;l I Scotch Broth. One pound runner of beef (or neck of mutton). One turnip

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