Clear Soup

Ingredients

• 1 lb. fresh bones
• 3 quarts water
• 1 large carrot
• 1 turnip
• 1 small onion
• 1 teaspoonful celery seed
• 1 lump of sugar
• pepper
• salt

Method

1. 1

   Place the bones, broken small, into a pan with the water, remove the scum carefully.

2. 2

   Peel the turnip, scrape the carrot, and peel the onion.

3. 3

   Cut them into slices and put them into the pan.

4. 4

   Add the celery seed, sugar, and pepper and salt to taste.

5. 5

   Allow to boil two hours, or until the liquor has been reduced to two quarts.

6. 6

   Strain it off and replace in a clean pan on the fire.

7. 7

   Beat up the white of two eggs, stir them in and allow them to boil gently for twenty minutes, then draw the pan to one side and allow the liquor to settle.

8. 8

   When the scum is cracked and shows the liquor perfectly clear, strain through a clean cloth, re-heat and colour slightly, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 27. The excerpt below is the record exactly as published.

CLEAR SOUP. 1 lb. fresh bones 3 quarts water, 1 large carrot 1 turnip 1 small onion Place the bones, broken small, into a pan with the water, remove the scum carefully. Peel the turnip, scrape the carrot, and peel the onion. Cut them into slices and put them into the pan. Add the celery seed, sugar, and pepper and salt to taste. Allow to boil two hours, or until the liquor has been reduced to two quarts. Strain it off and replace in a clean pan on the fire. Beat up the white of two eggs, stir them in and allow them to boil gently for twenty minutes, then draw the pan to one side and allow the liquor to settle. When the scum is cracked and shows the liquor perfectly i teaspoonful celery seed pepper salt 1 lump of sugar

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