Clear Soup (made from fresh meat)

Ingredients

• three pounds of the shin of beef
• two pounds of veal
• two slices of ham
• a lump of butter
• a couple of large carrots
• turnips sliced
• half a drachm of bruised celery-seed
• an onion stuck with three cloves
• three quarts of water
• a piece of sugar

Method

1. 1

   Cut the meat and lay it at the bottom of a stewpan with butter.

2. 2

   Add bones, carrots, turnips, celery-seed, and onion.

3. 3

   Brown the meat, add hot water, then cold water, skimming until no more scum rises.

4. 4

   Add three quarts of water and simmer for 4-5 hours.

5. 5

   Strain through a jelly-bag without pressing.

6. 6

   Let it cool overnight, remove fat and sediment.

7. 7

   Warm and clarify if necessary.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 380. The excerpt below is the record exactly as published.

half a drachm of bruised celery-seed tied in muslin. Let these simmer for another hour and a half; if the liquid is very much reduced, add a little cold water, so as to keep up the quantity to three pints. Season it while boiling with pepper, salt, and a small lump of sugar. Strain it again, and skim it carefully from time to time. In order to make it quite clear and bright, whisk tlio whites of two eggs with half a pint of cold water. Stir this briskly into the soup when it is just wami. Let it boil, and gently lift off the scum as it rises. Draw the stewpan back a little, and keej) it boiling gently for half an hour. Let it stand to settle, and strain it through a jelly-bag two or three times if necessary. It ought to look like sherry\ The white of one egg is required for a quart of soup. Add a tea -spoonful of Liebig's extract, and a little bro^\'ning, if the colour is too light, but care must be taken in browning it. This soup may be varied to any extent. Carrots, turnips, onions, celery, green peas, asparagus, vermicelli, or macaroni may bo added, and the soup -will then take the name of the vegetable which is jiut into it. Macaroni and veimicelli should be boiled separately, or they will spoil the clearness. Sufficient for three pints. Probable cost, exclusive of the bones, and for clear soup, 2d. per pint. '" Clear Soup (made from fresh meat). — Cut three pounds of the shin of beef, two pounds of veal, and two slices of ham into small pieces, and lay them at the bottom of a stewpan with a lump of butter ; put the bones with the meat, and also a couple of large caiTots and turnips sliced, half a di'achm of bruised celery-seed tied in muslin, and an onion stuck "w-ith three cloves. Cover the saucepan, and set it on the fire. Let the meat brown on both sides, and when there is a bro-i^Ti glaze at the bottom of the pan, put a little hot water to it. Let it come just to the point of boiling, then add a little cold water. Skim it carefuU}-, and, when nearly boiling, add nif re cold water ; repeat this, and remove the scum till no more rises, and then add three qiiarts of water. Simmer gently by the side of the fire for four or five hours. Strain through a jelly-bag, but do not squeeze or press it at all, and let the liquid remain until the next day, T>-hen every particle of fat must be removed, and any sediment or impurities which may be at the bottom of the basin left untouched. When it is to be used, warm it, and, if necessary, clarify it, but if the directions given have been attended to, namely, the meat boiled gently and without ceasing, the scum removed, the liquid gently strained, and the sediment left out, tho soup will be as clear as spring water, and of a bright golden colour. As Avas said in the last recipe this soup may be varied to any extent (see Clear Soup, made from bones). If the vege- tables ai-e to be eaten, they must not be boiled with the meat all the time, or the flavour will bo exhausted. Season, while boiling, with pepper, salt, and a piece of sugar

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