Bone Soup (Bouillon d’Os)

Ingredients

• 3 lbs. uncooked bones
• 2 qts. cold water
• 1 carrot
• 1 turnip
• 1 onion
• 2 sticks of celery
• A bunch of herbs
• Salt to taste
• 2 oz. dripping
• 10 black peppercorns
• 2 or 3 cloves
• 1 table-sp. ketchup
• 1 table-sp. flour or crushed tapioca

Method

1. 1

   Wash and break the bones into small pieces.

2. 2

   Melt dripping in a saucepan, fry bones and vegetables until brown, then add cold water and bring to a boil.

3. 3

   Simmer for 5 to 6 hours, skimming as necessary.

4. 4

   Strain and let cool, then remove fat.

5. 5

   Return to heat, mix flour with ketchup, add to soup, and stir until boiling.

6. 6

   Cook a few minutes longer and adjust seasoning.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 62. The excerpt below is the record exactly as published.

1 onion. 1 carrot. Salt, pepper. This soup is cooked in the oven instead of on the top of the stove, and it is a very tasty way of pre- paring it. Wash the peas, and if possible soak them overnight in a pint of the water. Next day, cut the meat in small pieces and put it into a large jar or saucepan with all the other ingredients — the soaked peas and the remainder of the water, the rice well washed, vegetables cut in pieces, and a seasoning of pepper and salt. Cover closely and cook in a moderate oven until the meat and vege- tables are quite tender. Serve all together. If the soup pot is an earthenware one it may be served in the pot. Note. — This soup may be very much varied. Different kinds of meat may be used, and the peas may be omitted and other kinds of vegetables added according to season. Time to cook, 3 to 4 hours. Probable cost, Is. 2d. Quantity, 3 pints. 2. Beef Soup with Marrow Balls 2 lbs. shin of beef. About 2 qts. cold water. 2 onions. 2 carrots. 1 turnip. Choose a piece of meat with the marrow bone. Take out the marrow and reserve if for making the 3 or 4 sticks of celery. 2 or 3 leeks. A bunch of herbs. Salt. Marrow balls. 4l balls. Wipe the meat and place it in a saucepan with cold water to cover it. Bring it slowly to the boil, add 1 teaspoonful of salt, the bunch of herbs (see p. 36), and the vegetables carefully prepared and cut in rough pieces. Put the lid on the sauce- pan and simmer slowly until the meat is tender. When ready, strain the soup into a clean saucepan, remove all grease from the top, and add more seasoning if necessary. Make the marrow balls according to Recipe 1292, drop them into the boil- ing soup and boil them 6 minutes. Then serve. Notes. — The meat and vegetables may be served as a separate course, or used again to make a second stock. Small suet dumplings (Recipe 1297) may be served in the soup instead of the marrow balls. Time to cook, 2\ to 3 hours. Probable cost, Is. 6 d. Quantity, about 3 pints. 3. Bone Soup (Bouillon d’Os) 3 lbs. uncooked bones. 2 qts. cold water. 1 carrot, turnip, and onion. 2 sticks of celery. A bunch of herbs. Salt to taste. 2 oz. dripping. 10 black peppercorns. 2 or 3 cloves. 1 table-sp. ketchup. 1 table-sp. flour or crushed tapioca

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