Clear or Amber Soup

Ingredients

• a soup-bone, the shin of beef being most desirable
• a chicken
• a slice of fat ham
• two onions
• each stuck with three cloves
• one small carrot
• a parsnip
• one stalk of celery
• one tablespoonful of salt
• half a saltspoonful of pepper
• four quarts of cold water

Method

1. 1

   Combine all ingredients in a pot and simmer until rich and flavorful.

2. 2

   Skim off any impurities that rise to the surface.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 61. The excerpt below is the record exactly as published.

l parsnip, and two onions, all chopped fine ; a cupful of chopped cabbage ; two tablespoonfuls of barley or rice ; and either six fresh tomatoes sliced, or a small can of sealed ones. Boil gently at least one hour ; then add one saltspoonful each of pepper, curry-powder, and clove. If the stock has been salted properly, no more will be needed ; but tasting is essential to secure just the right flavors. Boil a few minutes longer, and serve without straining. SOUPS. 123 This is an especially savory and hearty soup, and the combinations of vegetables may be varied indefinitely. A cup of chopped celery is an exceedingly nice addition, or, if this is not to be had, a teaspoonful of celery salt, or a saltspoonful of celery-seed. A lemon may also be sliced thin, and added at the last. Where tomatoes are used, a little sugar is always an improvement ; in this case an even tablespoonful being sufficient. If a thicker broth is desired, one heaped tablespoonful of corn- starch or flour may be first dissolved in a little cold water ; then a cup of the hot broth gradually mixed with it, and the whole added to the soup and boiled for five minutes. Clear or Amber Soup. This soup needs careful attention. It may be made'bf beef alone, but, if desired very rich for a special dinner, requires the addition of either a chicken or a knuckle of veal. Allow, then, for the best soup, a soup-bone, — the shin of beef being most desirable, — weighing from two to three pounds ; a chicken ; a slice of fat ham ; two onions, each stuck with three cloves ; one small carrot and pars- nip ; one stalk of celery ; one tablespoonful of salt ; half a saltspoonful of pepper ; and four quarts of cold water

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