Clear Soup

Ingredients

• 2 lb. shin of beef
• lb. knuckle of veal or chicken bones
• 1 lb. raw ham
• 2 quarts of cold water
• bunch of herbs
• | teaspoonful of salt
• 6 cloves
• 2 sticks celery
• 2 small carrots
• 2 onions, fried a dark brown in 2 oz. butter
• small turnip

Method

1. 1

   Cut the meat and ham into small pieces, removing fat and marrow.

2. 2

   Place in the cold water.

3. 3

   Add salt.

4. 4

   Bring very slowly to the boil.

5. 5

   As it comes through, remove scum.

6. 6

   Simmer for three hours.

7. 7

   Add onions, drained well, and vegetables cut up, also herbs.

8. 8

   Simmer two hours longer.

9. 9

   Strain.

10. 10

    When cold, remove fat and clear with 2 whites, 1 lb. shredded gravy beef, to each quart of stock.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 33. The excerpt below is the record exactly as published.

Clear Soup 2 lb. shin of beef, \ lb. knuckle of veal or chicken bones, 1 lb. raw ham, 2 quarts of cold water, bunch of herbs, | teaspoonful of salt, 6 cloves, 2 sticks celery, 2 small carrots, 2 onions, fried a dark brown in 2 oz. butter (rather less), \ small turnip

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