Bone Soup

Ingredients

• Three pounds of Bones, cooked or uncooked
• Scraps of Meat or Trimmings
• Two Carrots
• Two Turnips
• One Parsnip
• One bunch of Herbs
• Two Onions
• Twelve Peppercorns
• Salt
• Two tablespoonfuls of Sago or Semolina
• Two ounces of Fat

Method

1. 1

   Fry the bones brown in fat, cover with water, and boil.

2. 2

   Add salt to raise the scum and skim.

3. 3

   Add vegetables, herbs, and peppercorns when boiling again.

4. 4

   Simmer for four to five hours, strain, and thicken with sago or semolina.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 28. The excerpt below is the record exactly as published.

Bone Soup. Ingredients. Three pounds of Bones, cooked or uncooked. Scraps of Meat or Trimmings. Two Carrots. Two Turnips. One Parsnip. One bunch of Herbs. Two Onions. Twelve Peppercorns. Salt. Two tablespoonfuls of Sago or Semolina. Two ounces of Fat

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