Brown Soup

Ingredients

• 1 lb. leg of beef
• 1 carrot
• a onions
• A piece of celery
• Small piece of turnip
• 3 quarts of water
• 1 teaspoonful of sugar
• pepper and salt

Method

1. 1

   Have the pot thoroughly dry, then place the sugar in it and let it get quite brown.

2. 2

   Add one teaspoonful of butter and the marrow from the bone, and allow it to become smoking hot.

3. 3

   Cut the meat into small pieces and fry till quite brown, also the vegetables cut up, then add the water and allow all to boil for 4 hours.

4. 4

   Strain and add two tablespoonfuls of flour moistened with water, return to the saucepan and stir over the fire until it boils, season and serve.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 3. The excerpt below is the record exactly as published.

BROWN SOUP. 1 lb. leg of beef. 1 carrot, a onions. A piece of celery. Small piece of turnip. 3 quarts of water. 1 teaspoonful of sugar, pepper and salt

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