Clear Soup

Ingredients

• 2 quarts of stock
• three quarters of a pound of gravy beef
• 2 carrots
• 1 turnip
• 2 leeks
• 1 cabbage lettuce
• 1 tablespoonful of young peas
• 1 lump of sugar
• Salt

Method

1. 1

   Remove fat from the stock and place it in a stewpan.

2. 2

   Chop the beef finely and add it to the stock.

3. 3

   Prepare and chop the vegetables, then add them to the stewpan.

4. 4

   Stir and bring to a boil, then simmer for 20 minutes.

5. 5

   Strain the soup through a cloth into a basin.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 68. The excerpt below is the record exactly as published.

clear SOUP. Average cost for making " Clear Soup" {to be served) with Vegetables or Savoury Custard {about 3 pints). INGREDIENTS. s. d. 2 quarts of stock 2 4^ 1 lb. of gravy beef o 6§ 2 carrots o 1 1 turnip o o\ 2 leeks o 2 1 cabbage lettuce o 1 1 tablespoonful of young peas 1 lump of sugar Salt For "Savoury Custard." 1 gill of stock 3 eggs Time required, {the stock should be 7nade the day before, ) about one hour a?id a half*. Now we will show you how to make Clear Soup. 1. We take two quarts of stock (see Lesson on "Stock") we must be careful to remove from it all fat. 2. We put the stock into a stewpan. 3. We take three quarters of a pound of gravy beef

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