Clear Soup

Ingredients

• To four cups of simple or compound stock
• one cup of lean raw beef cut in dice or small pieces
• one beaten egg
• one cup of cold water
• one tablespoonful of meat caramel

Method

1. 1

   Mix all well together in a sauce-pan, bring slowly to boiling point, and simmer half an hour.

2. 2

   Strain through several folds of cheese-cloth, season to taste, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 48. The excerpt below is the record exactly as published.

CLEAR SOUP. Clear soup is made from stock clarified and enriched in color and flavor. The clarifying process removes much of the flavor and nutrition from the stock, hence it is necessary to enrich it by the addition of meat juices and flavoring extracts. Clear soup should be served in cups, bowls, or soup-plates, as a clear liquid. no The Art of Cookery. with transparent thickening, poached eggs, dainty dumphngs, or ornamental vegetables. But nothing should be served in it that will injure its clearness. Clear Soup. — To four cups of simple or compound stock add one cup of lean raw beef cut in dice or small pieces, one ^^^ beaten with one cup of cold water, and one tablespoonful of meat caramel

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