Clear Soup

Ingredients

• five pounds of beef
• five quarts of cold water
• one onion
• one stock of celery
• two sage leaves
• two sprigs of parsley
• six whole cloves
• the whites of two eggs

Method

1. 1

   Cut five pounds of beef from the lower part of the round and let it come to a boil slowly in five quarts of cold water.

2. 2

   Strain and put away to cool.

3. 3

   In the morning skim off the fat, and be careful not to pour sediment in the soup pot.

4. 4

   Add one onion, one stock of celery, two sage leaves, and two sprigs of parsley, and six whole cloves.

5. 5

   Boil gently for twenty minutes, and strain; salt and pepper to taste.

6. 6

   For a richer soup, pour the sediment in the soup pot and use the whites of two eggs.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 6. The excerpt below is the record exactly as published.

Clear Soup. — Five pounds of beef cut from lower part of the round ; five quarts of cold water. Let it come to a boil slowly, strain and put away to cool. In the morning skim off the fat, and be careful not to pour sediment in the soup pot. Add one onion, one stock of celery, two sage leaves, two sprigs of COOKS IN CLOVER. parsley, six whole cloves. Boil gently twenty min- i utes, and strain ; salt and pepper to taste. For a | richer soup, pour the sediment in the soup pot) and use the whites of two eggs

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