Clear Soup

Ingredients

• Take ylbs. of stock meat
• put iot. of water on it
• carrot
• onion
• celery
• thyme
• parsley
• marjoram
• tarragon
• the whites of 3 eggs
• a teaspoonful of tarragon vinegar
• a teaspoonful of Harvey and Worcester Sauce
• and ipt. of cold water

Method

1. 1

   Boil stock meat with water, remove scum.

2. 2

   Add vegetables and herbs, simmer for 10 hours.

3. 3

   Strain, remove fat, warm stock, chop gravy beef, mix with egg whites and seasonings, add to warm stock, whisk till boiling, simmer for an hour, strain through cloth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 4. The excerpt below is the record exactly as published.

Clear Soup. Take ylbs. of stock meat and put iot. of water on it, and put it on the fire to boil, but be sure to take off the scum before it boils. Then add carrot, onion, celery, thyme, parsley, marjoram, and tarra- gon. Take off the cover and let it simmer slowly for io hours; then strain off and put it by till next day, when you must be sure to remove all the fat formed. Then have the stock warmed, but not hot, and have about i lb. of gravy beef free from fat. Chop this fine and add the whites of 3 eggs, a little salt, sugar, carrots, tarragon, onions, celery, pars- ley, marjoram, and a teaspoonful of tarragon vine- gar, a teaspoonful of Harvey and Worcester Sauce, and a little ketchup, and ipt. of cold water

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