Clarifying Soup

Ingredients

• a pound of freshly killed raw beef
• the whole of a raw egg
• two tablespoonfuls (one ounce) of the cold broth

Method

1. 1

   Chop the beef and pass it through a mincing machine.

2. 2

   Remove all fat, gristle, and sinew.

3. 3

   In a basin, mix the minced meat with the raw egg and cold broth to a pulp.

4. 4

   Stir this mixture into the cold soup on the stove, stirring until it begins to boil.

5. 5

   Let it simmer gently for one hour, then strain through a scalded soup cloth without disturbing the sediment.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 15. The excerpt below is the record exactly as published.

Clarifying- Soup. — If the soup has been kept simmering- at a temperature of from 170° to 180° — boiling point being 212° — and if it has been thoroughly skimmed and carefully strained, it ought to be clear. But it is often the case that clarifying is needed. It is a great mistake to do this with white of egg only, as the soup loses flavour in consequence. The proper way is to use raw meat mixed with the whole of a raw egg, being careful not to use any of the shell. Take a pound of freshly killed raw beef, chop it up, and pass it through the mincing machine. Carefully remove all fat, gristle, and sinew. Put the meat into a basin, and break the egg into it. Add two tablespoonfuls (one ounce) of the cold broth

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