Brown Soup

Ingredients

• 1 oz. beef dripping
• 1 small carrot
• 2 stalks celery
• 12 peppercorns
• 1 quart stock
• 1 tablespoonful catsup
• Flour to thicken
• 1 large onion
• 1 small turnip
• Bunch of herbs
• 3 or 4 cloves
• Pepper and salt to season
• Browning to colour

Method

1. 1

   Melt the dripping, and when hot fry the vegetables brown, removing them about well to prevent burning, add the hot stock and simmer till tender.

2. 2

   Rub through a sieve, add catsup, browning and seasoning.

3. 3

   Thicken with a little flour, boil up and serve with toast or fried bread.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 6. The excerpt below is the record exactly as published.

BROWN SOUP. INGREDIENTS. 1 oz. beef dripping 1 small carrot 2 stalks celery 12 peppercorns 1 quart stock 1 tablespoonful catsup Flour to thicken 1 large onion 1 small turnip Bunch of herbs 3 or 4 cloves Pepper and salt to season Browning to colour

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