Canned Roast-beef Soup

Ingredients

• the contents of a can
• about two quarts of water
• an onion
• a tablespoonful of butter
• about two tablespoonfuls of flour
• a spoonful of Worcestershire sauce
• salt
• pepper

Method

1. 1

   Empty the canned beef into a pot with water and onion.

2. 2

   Boil for 1-2 hours, strain, and skim off fat.

3. 3

   Chop the beef finely.

4. 4

   In a kettle, brown flour in butter, add salt, pepper, Worcestershire sauce, pour in the soup, add chopped beef, and boil up.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 404. The excerpt below is the record exactly as published.

Canned Roast-beef Soup. — Empty the contents of a can into your soup- pot, and put about two quarts of water (to a 2-lb. can of beef), either cold or hot. Peel and slice an onion and add salt, and let boil from one to two hours ; strain through a colander, and let it stand long enough to skim off the fat. While it is standing, chop the beef — the best part of it, say about a cupful — fine, put a table- spoonful of butter in the kettle, add an onion and about two table-spoonfuls of flour, and let the flour brown in the butter ; then pepper and salt ; add a spoonful of Worcestershire sauce

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