Clarified Soup

Ingredients

• two pounds and a half of meat
• half a pound of lean meat
• a carrot
• a turnip
• the white part of a good-sized leek
• a stick of celery
• half a bay leaf
• a sprig of thyme
• a sprig of parsley
• half a dozen peppercorns

Method

1. 1

   Cut the lean meat into small pieces and mix with the chopped vegetables.

2. 2

   Pour the stock into a clean saucepan, add the meat and vegetables, and stir until froth forms.

3. 3

   Let it stand by the fire for a quarter of an hour, then strain to obtain a clear soup.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 41. The excerpt below is the record exactly as published.

half a pound of lean meat for every two and a half pounds of meat used in making the stock, and the quantity of lean meat needed would be no less if in making stock we had used half a pint only of water to the pound of meat. Indeed, if the liquid were very' strong we should find it an advantage to mix about a teaspoonful of white of egg with the raw meat, because strong liquids are more difficult to clarify than thin ones. We will, therefore, suppose that we have stock made with two pounds and a half of meat, and that we are going to clarify it with half a pound of lean meat freed entirely from fat and skin. How should we proceed ? We must first cut the meat into very small pieces (if we have such a thing, we may pass it through the sausage machine instead), and put with it a carrot, a turnip, and the white part of a good-sized leek, or, wanting this, an onion, but a leek is much the more delicate in flavour of the two. Of course, we must wash the vegetables, scrape the carrot, and cut the turnip and the leek into small pieces. We may add also a stick of celery, half a bay leaf, a sprig of thyme and parsley, and half a dozen peppercorns

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