Brown Soup

Ingredients

• a gallon of water
• three pounds of the round of beef
• two pounds of a shin of veal
• one table-spoonful of butter
• one table-spoonful each of chopped onion
• one table-spoonful each of chopped carrot
• one table-spoonful each of chopped turnip
• a sprig of parsley
• a bay leaf
• two cloves
• eighteen pepper-corns
• two table-spoonfuls of arrowroot
• a teaspoonful and a half of salt

Method

1. 1

   Cut the meat into bits and put it into a soup-kettle with the cold water.

2. 2

   Heat slowly to boiling, skim carefully, and let it boil gently for ten hours.

3. 3

   After eight hours, cook the butter and vegetables in a frying-pan for fifteen minutes, then add to the soup with spices and herbs.

4. 4

   Strain the soup after cooking, cool, skim off fat, and return to kettle.

5. 5

   Mix arrowroot with cold water, stir into boiling soup, and simmer for twenty minutes.

6. 6

   Adjust seasoning and optionally add brandy before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 59. The excerpt below is the record exactly as published.

Brown Soup. This is rich and fine, suitable for a most elaborate din- ner. It cannot be made in a hurry, yet its manufacture is not so great a task as may at first appear, because the soup requires no special attention the major part of the time it is cooking. Use a gallon of water, three pounds of the round of beef, two pounds of a shin of veal, one table-spoonful of butter, one table-spoonful each of chopped onion, carrot, and turnip, a sprig of parsley, a bay leaf, two cloves, eighteen pepper-corns, two table-spoonfuls of arrowroot, and a teaspoonful and a half of salt

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