Chunbo Soup

Ingredients

• Two pounds of beef
• Half a peek of okrasi
• Three onions
• Two earrots
• Six tomatoes
• Five eloyes
• salt and pepper
• Five quarts of eold water

Method

1. 1

   Bring to a boil, skim off all the fat and set aside to simmer slowly for four hours, keeping it closely covered.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 3. The excerpt below is the record exactly as published.

Chunbo Soup. Two poundfl of beef eat bduJI. Half a peek of okrasi waabed and out in slieea Tbree onions eat in ringa. Twc earrota grated. Six tomatoes oat small. Five eloyes ; salt and pepper; a baneb of obopped paralej. Five quarts of eold water. Bring to a boil, skim off all ibe &t and set aside to simmes slowly four boars, keeping it elosely oovered. * Oombo Soap, So. S. Two pounds of tbe neok of matton. A quarter of a peck of tomatoes, peeled and eat small. A quart of okras in slices. A few Lima beans. Two ears of sugar com (tbe corn cut off). A small onion. A bunob of parsley and tbyme, and pepper and salt to taste^ Four quarts of cold water. Proceed as above. * Oumbo Soup, Ho. 3. Procure a knuckle of veal weigbing five or six pounds, out it in small pieces and brown it in a soup-kettle, witb two ounces of butter ; wben quite brown, add to it balf a pound of lean bam, cut in small pieces ; two large onions witb tbree cloves stuck in eacb ; two small red peppers, two grated carrots, two turnips cut in small pieces, a bead of celery ditto, and salt to your taste. Pour over tbem a pint of cold water, let all come to a boil; stir tbem frequently wben tbe vegetables begin to brown; add a quart of okras cut in slices, eigbt tomatoes peeled and sliced, and a gallon of eold water; bring to a boil, skim il well and set aside to simmer four bours, and serve. aoups. 11 *Beef Soup. Six pounds of shin of oeef, out into pieoes ; put it in a ptn with ihree ounoea of butter, brown over a good fire; take out the meat and put it in a aonp-ketUe, with four onions, four ear- rots and two heads of eelerji all chopped fine ; add a bnnoh of thyme, one of sweet maijoram, a few whole allspioe, four whole cloves, two blades of maoe, and salt and pepper to yoor taste ; pour on all fimr quarts of eold water, bring to a boil, skim well ; then set aside to simmer, elosely oovered, six or eight hours ; then strain ofT and set away. Next day take all the &t from the top, and bring it to a boil half an hour before dinner ; add to it a tablespoonfiil of browning and thicken with two teaspoons of sea-moss fiurina; boU three minutes and serve. *Amb«r Soupi Put half a pound of ham at the bottom of a soup-kettle; en this put three pounds of lean beef and two of veal; out in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer fbur hours ; skim it fire- quently and keep it closely covered; when donci strain it Uirough a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner ; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve. * Brown Soup of Ohiekena. Out up a pair of fowls as for stewing ; season with pepper and salt and dust witih flour ; melt in a pan three ounces of butter, lay the chickens in and fry them brown ; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots

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