nut-free
Brown Soup
From Handbook of practical cookery, 1886
Serves 6
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
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
Cut meat from bone and remove marrow.
Heat marrow and butter in a saucepan, brown meat and vegetables.
Add water, bring to boil, skim, then add salt, pepper, and cloves.
Boil slowly for 4 hours, strain liquor.
Mix flour of rice with Harvey sauce and catchup, add to liquor, boil for 10 minutes.
Add caramel before serving.
Nutrition per serving
432Calories
51 gProtein
20 gCarbs
22 gFat
Estimated from matched ingredients across 6 servings.
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.