Clear Soup

Ingredients

• Make some good stock according to the first recipe.
• 1 carrot
• 1 turnip
• 1 onion
• 1 celery
• 1 pound of raw beef

Method

1. 1

   Remove fat from cold stock, add chopped vegetables and raw minced beef.

2. 2

   Stir well, bring to boil, whisk until just boiling, then simmer for 15 minutes.

3. 3

   Strain through a serviette in a colander into a basin or tureen.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 2. The excerpt below is the record exactly as published.

Clear Soup. Make some good stock according to the first recipe. When the stock is quite cold, remove the fat and put the stock into a clean stewpan, add one carrot, turnip, onion, and celery cut up in rather large pieces, and one pound of raw beef which has just been passed through the mincing machine. Stir well in the cold stock and then put it on to boil, whisk well until just on boiling point, remove the whisk, put the lid of stewpan partly over and let it simmer for 15 minutes. This will harden the scum and clear the soup. Then strain through a clean serviette in a colander, into a basin or the soup tureen. A wine glass of Madeira may be added at the last, or omitted, according to taste. jflemtsb Soup. Ingredients. — Turnips, Onions, Celery, Leeks and Arti- chokes, about 2 of each, 3 pints White Stock, 2 Eggs, y2 pint Milk. Method. — Stew them in three pints of the liquor left from a boiled leg of mutton, and when tender pass them through a hair sieve. Return to the saucepan and thicken it with the yolks of two eggs and half a pint of milk or cream, cooking as for a custard, and on no account letting it come to the boil or the eggs 12 SOUPS. will curdle, but allow the eggs to cook thoroughly or there will be a raw taste. <$rav>£ Soup. Ingredients. — i lb. Beef, i lb. Bones, 2 ozs. Butter, 3 pints of cold Water, 1 Carrot, 1 Onion, 1 Turnip

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