Brown Soup

Ingredients

• 1 lb. Shin of Beef
• 1 Carrot
• 1 Turnip
• 1 Large Onion
• 1 Teaspoonful of Flour
• 1 Teaspoonful of Sugar
• 1 Teaspoonful of Butter
• 6 pints Water
• Pepper
• Salt

Method

1. 1

   Put the sugar, flour, and butter in pan and brown well.

2. 2

   Have meat and vegetables cut in very small pieces, and along with bone fry for about 10 minutes, turning constantly with spoon, add water, and as it comes to the boil, skim well.

3. 3

   Let boil gently for 3 hours, strain and return to pot, add pepper, salt, and thicken with vermicelli, custard cut small, or anything you like.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 12. The excerpt below is the record exactly as published.

Brown Soup. 1 Ih. Shill of Beef, 1 Carrot, 1 Turnip, 1 Large Onion, 1 Teaspoonful each of Flour, Sugar, and Butter, 6 pints Water, Pepper and Salt

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