Cheap Soup

Ingredients

• 2 ozs. dripping
• 1/2 lb. solid uncooked meat cut in dice
• 1/2 lb. onions
• 1/2 lb. turnips
• 2 ozs. leeks
• 3 ozs. celery
• 1/2 lb. rice, or pearl barley
• 2 ozs. salt
• 1/2 oz. brown sugar
• 6 quarts water

Method

1. 1

   In a stewpan, heat dripping, meat, onions, and sugar until lightly browned.

2. 2

   Add turnips, celery, and leeks, stirring for 10 minutes.

3. 3

   Add 1 quart of cold water and rice, then heat.

4. 4

   Stir in 5 quarts of hot water and simmer for 3 hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 43. The excerpt below is the record exactly as published.

CHEAP SOUP. then simmer gently for i ^ hours. Add a turnip, washed, scraped, and cut into dice. Simmer for another half hour. The broth will then be ready. Take out the meat and bones ; pour the broth into a tureen, and add a teaspoonful of fine fresh chopped parsley. Some persons prefer the meat left in the broth ; in which case it should be taken off the bones, and cut into neat pieces. If the soup is to be extra good, the best end of the neck of mutton may be boiled in it, and either cut into small cutlets and left in the broth, or served as a separate dish. A neck of veal or of venison may be used instead of a neck of mutton. Cheap Soup. 2 ozs. dripping ; J lb. solid uncooked meat cut in dice, one inch square ; \ lb. onions ; ^ lb. turnips ; 2 ozs. leeks ; 3 ozs. celery ; J lb. rice, or pearl barley ; 2 ozs. salt ; ^ oz. brown sugar ; 6 quarts water

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