Brown Soup

Ingredients

• Three pounds of shin of beef
• two and one half quarts of cold water
• one ounce of butter
• one ounce of flour of rice
• one dessert-spoonful of mushroom catchup
• one dessert-spoonful of Harvey's sauce
• one tea-spoonful of whole black pepper
• one tea-spoonful of whole white pepper
• one dozen cloves
• one half table-spoonful of salt
• six drops of caramel
• one carrot
• one turnip
• one half head of celery
• one onion

Method

1. 1

   Cut meat from bone and remove marrow.

2. 2

   Heat marrow and butter in a saucepan, brown meat and vegetables.

3. 3

   Add water, bring to boil, skim, then add salt, pepper, and cloves.

4. 4

   Boil slowly for 4 hours, strain liquor.

5. 5

   Mix flour of rice with Harvey sauce and catchup, add to liquor, boil for 10 minutes.

6. 6

   Add caramel before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 15. The excerpt below is the record exactly as published.

Brown Soup. — Materials and quantities : — Three pounds of shin of beef, two and one half quarts of GIBLET SOUP. 13 cold water, one ounce of butter, one ounce of flour of rice, one dessert-spoonful of mushroom catchup, one dessert-spoon- ful of Harvey's sauce, one tea-spoonful of whole black pepper, one tea-spoonful of whole white pepper, one dozen cloves, one half table-spoonful of salt, six drops of caramel, one carrot, one turnip, one half head of celery, and one onion

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