Brown Soup (Southern)

Ingredients

• Piece of beef
• twelve white cloves
• two teaspoons flour
• five meat balls
• two lemons
• two tablespoons tomato catsup
• a tablespoon of vinegar

Method

1. 1

   Boil beef in cold water (1 pound to a quart) with cloves until tender.

2. 2

   Remove meat, skim, add chopped vegetables, cook an hour, strain.

3. 3

   Return soup to fire, mix flour with cold water, stir into soup.

4. 4

   Add meat balls, broil, dip in egg and cracker crumbs, fry brown, and drop in soup.

5. 5

   Boil once, add lemon slices, tomato catsup, and vinegar.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 16. The excerpt below is the record exactly as published.

BROWN SOUP (SOUTHERN). Piece of beef as for any soup in cold water (one pound to a quart of water), twelve white cloves ; boil until meat is tender. Take out meat, skim, add chopped vegetables, cook an hour, then strain. Return clear soup to fire. Take two teaspoons flour, moisten with cold water until smooth like cream, stir into soup. Then add five meat balls made of meat chopped fine, bread crumbs, hard boiled egg chopped fine, and a pinch of sago. Broil with raw egg, dip in egg and cracker crumbs, fry brown and drop in soup. Boil up once. Slice two lemons, add two tablespoons tomato catsup and a tablespoon of vinegar

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