Clear Soup

Ingredients

• 1 quart brown stock
• ^ lb. very lean beef
• 1 onion
• 1 carrot
• 2 whites of eggs

Method

1. 1

   Remove the fat from the meat, chop it fine, and put it in cold water, stirring to separate.

2. 2

   Let it stand for 5 minutes, then pour into a saucepan with the vegetables, egg whites, and stock.

3. 3

   Heat while whisking until it begins to rise, then cease and let boil for 2 minutes.

4. 4

   Cover and let stand until a thick crust forms, then strain through a jelly bag or cloth.

5. 5

   Vegetables cut into strips may be added before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 8. The excerpt below is the record exactly as published.

Clear Soup— 4 lbs. lean beef, 4 qts. water, 1 teaspoonf ul celery 24 White Ribbon Cook Book. seed, 2 small onions, 2 small carrots, 1 bunch parsley, 6 blades mace, 16 whole cloves, the whites of 4 eggs, salt and pepper to taste. Cut the beef in pieces of the size of a walnut, taking care not to leave a particle of fat on them. Pour on it the water and let it boil up 3 times, Bkimming well each time; for if any of the grease is allowed to go back into the soup it will be impossible to get it clear. Scrape the carrots, stick 4 cloves firmly into each onion, and put them in the soup. Then add the celery seed, parsley, mace, pepper and salt. Let this boil until the vegetables are tender, then strain through a bag, return to the soup-pot, and stir in the well-beaten whites of the eggs. Boil until the eggs gather to one side, skim off, and color a delicate amber by burning a dessertspoonful of brown sugar and stirring it into the soup until eufiBciently colored. Wash the bag in warm water, pour the soup through again, and serve. Clear Soup — 1 quart brown stock, }4 lb. very lean beef, 1 onion, 1 carrot, 2 whites of eggs

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