Camp Soup

Ingredients

• 1 unit of meat
• 2 units of cold water
• a handful of Chollet’s vegetables
• such seasoning as may be procurable
• a poached egg
• a leason of flour and butter
• a few tinned oysters

Method

1. 1

   Mince the meat, put it with cold water, and let it stand for half-an-hour.

2. 2

   Put on the fire and boil briskly for another half-hour with seasoning.

3. 3

   This is an excellent, clear, almost colourless stock.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 165. The excerpt below is the record exactly as published.

Camp Soup {made in an hour). — Mince 1 unit of meat, put to it 2 units of cold water, and let it stand for half-an-hour. Put on the fire and boil briskly for another half-hour with such seasoning as may be procurable, d'his is an excellent, clear, almost colourless stock,' and may be varied as opportunity affords. A handful of Chollet’s veget.ibles, a poached egg, or a leason of flour and butter, with a few tinned oysters

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