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 catsup
• one dessert-spoonful Harvey's sauce
• one teaspoonf ul of whole black pepper
• one teaspoonf ul of whole white pepper
• one dozen cloves
• one-half tablespoonful of salt
• six drops of caramel
• one carrot
• one turnip
• one-half head of celery
• one onion

Method

1. 1

   Cut meat from bone, remove marrow.

2. 2

   Heat marrow and butter, brown meat and bone.

3. 3

   Brown vegetables, add water, boil and skim.

4. 4

   Add salt, pepper, and cloves.

5. 5

   Boil slowly for 4 hours, strain liquor.

6. 6

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

7. 7

   Add caramel before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 4. The excerpt below is the record exactly as published.

Three pounds of shin of beef, two and one half quarts of cold water, one ounce 6f butter, one ounce of flour of rice, one dessert spoonful of mushroom catsup, one dessert-spoonful Harvey's sauce, one .teaspoonf ul of whole black pepper, one teaspoonf ul of whole white pep- per, one dozen cloves, one*half tablespoonful 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.