Cheap and Nourishing Soup

Ingredients

• two penny-worth of fresh bones
• four quarts of cold water
• Two large onions
• two carrots
• two turnips
• a bunch of parsley
• half a dozen of the outer sticks of a head of celery
• two table-spoonfuls of sago, rice, or tapioca

Method

1. 1

   Wash and break bones, put in a stewpan with water, boil and simmer for five hours.

2. 2

   Add vegetables for the last hour and a half.

3. 3

   Strain soup, add Liebig's extract, salt, and pepper, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 845. The excerpt below is the record exactly as published.

Cheap and Nourishing Soup made from.— Buy two pennj-worth of fresh bones, wash them well, break them into small pieces, and put them into a stewpan with four quarts of cold water. Bring the hquid to a boil, remove the scum as it rises, and simmer very gently for five hours. Two large onions stuck with two cloves, two carrots, two turnips, a bunch of parsley, and half a dozen of the outer sticks of a head of celery should be boiled with it for the last hour and a half, and if it is wished to thicken the soup, two table-spoonfuls of sago, rice, or tapioca

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