Cheap, Clear Gravy Soup
From Modern cookery, in all its branches, 1884
Serves 10
A thick slice of lean ham can improve the soup.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- about ten pounds of the meat
- three quarts of cold water
- an ounce and a half of salt
- half a large teaspoonful of peppercorns
- eight cloves
- two blades of mace
- a faggot of savoury herbs
- a couple of small carrots
- the heart of a root of celery
- a mild onion or not, at choice
- half an ounce of sugar
- a small tablespoonful of good soy
- twice as much of Harvey’s sauce
Method
Cut the beef and place it in a pot with cold water.
Bring to a boil, skim, and add seasonings.
Simmer for four hours, then strain and cool to remove fat.
Heat the strained soup, adding sugar and sauces before serving.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 38. The excerpt below is the record exactly as published.
CHEAP, CLEAR GRAVY SOUP. The shin or leg of beef, if not large or coarse, will answer extremely well for this soup, and afford at the same time a highly economical dish of boiled meat, which will be found very tender, and very palat- able also, if it be served with a sauce of some piquancy. From about ten pounds of the meat let the butcher cut evenly off five or six from the thick fleshy part, and again divide the knuckle, that the whole may lie compactly in the vessel in which it is to be stewed. Pour in three quarts of cold water, and when it has been brought slowly to boil, and been well skimmed, as directed for bouillon (Page 8), throw in an ounce and a half of salt, half a large teaspoonful of pepper- corns, eight cloves, two blades of mace, a faggot of savoury herbs, a couple of small carrots, and the heart of a root of celery ; to these add a mild onion or not, at choice. When the whole has stewed very softly for four hours, probe the larger bit of beef, and if quite tender, lift it out for table ; let the soup be simmered from two to three hours longer, and then strain it through a fine sieve, into a clean pan. When it is perfectly cold, clear off every particle of fat ; heat a couple of quarts, stir in, when it boils, half an ounce of sugar, a small table- spoonful of good soy, and twice as much of Harvey’s sauce
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