Consomme with Fried Turnips (Consomme aux Navets frits)

Ingredients

• One half shin of beef
• different meat or bones that are at hand
• four quarts of water
• one turnip
• one onion
• pepper
• salt
• one tomato

Method

1. 1

   Wash the meat; put the shin of beef in the soup pot; add the hot water, pepper, salt, part of the turnip (leaving enough for garnishing), the onion, and the tomato.

2. 2

   Let come to a boil; let simmer for about six hours, slowly, without a cover.

3. 3

   During the time add to the soup, little at a time, any bones or meat that may be at hand.

4. 4

   If the soup has simmered slowly it should not need any clearing, but if it has boiled faster than it is supposed to, clear it with the white of an egg.

5. 5

   In the meantime cut the turnip in dices and boil in water and a little salt until very soft.

6. 6

   When cooked, strain the water off.

7. 7

   Put in a frying pan half butter and half fat, and fry the turnip until golden brown.

8. 8

   Before serving the soup, garnish it with the fried turnip.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 43. The excerpt below is the record exactly as published.

Consomme with Fried Turnips ( Consomme aux Navets frits ) One half shin of beef, different meat or bones that are at hand, four quarts of water, one turnip, one onion, pepper, salt, one tomato

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