Brown Soup

Ingredients

• three pounds of shin of beef
• one ounce of butter
• the marrow
• three quarts of cold water
• half a teaspoonful of salt
• twelve cloves
• twenty peppercorns
• a tablespoonful of rice-flour
• a tablespoonful of ketchup
• a spoonful of browning

Method

1. 1

   Cut beef, break bone, remove marrow.

2. 2

   Melt butter with marrow, brown meat and vegetables.

3. 3

   Add water, boil, season, simmer for five hours.

4. 4

   Strain, return to pan, add rice-flour mixture, boil for five minutes, remove fat.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 21. The excerpt below is the record exactly as published.

Brown Soup. Take three pounds of shin of beef, cut it up, break up the bone, remove the marrow from it ; melt one ounce of butter in a pan with the marrow ; when it is quite hot put in the meat and bone ; brown them well, also a piece of turnip, carrot, celery, and onion ; cut up into small pieces, then add three quarts of cold water ; bring quickly to the boil ; throw in half a teaspoonful of salt, twelve cloves, and twenty pepper- corns; simmer slowly five hours; strain; return it to the pan ; break a tablespoonful of rice-flour with a tablespoonful of ketchup and Harvey’s sauce ; pour it into the soup ; boil five minutes, and if needful add a spoonful of browning

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