Corned-Beef Soup

Ingredients

• an onion
• a quart of the liquor
• a beaten egg
• a pint of milk
• two tablespoons of flour

Method

1. 1

   Slice onion into corned-beef liquor, boil, and add broken eggshell.

2. 2

   Strain, return to heat, add milk mixed with flour, boil, and stir in beaten egg before serving.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 17. The excerpt below is the record exactly as published.

CORNED-BEEF SOUP Slice an onion into a quart of the liquor in which you have boiled corned-beef. Set it over the fire, and when it begins to boil drop in the still wet broken shell of an egg. Boil for a moment and pour through a sieve or coarse cloth strainer. Set the soup again on the fire, add a pint of milk, into which you have stirred and dissolved smooth two tablespoons of BOUILLONS, SOUPS, GUMBOS 29 flour, boil a moment till the flour cooks, stir in a beaten Qgg and serve. EGG SOUP Heat the remains of a clear soup made from bones of beef or veal, poach an egg for every plate of soup you wish to serve, and when you serve the soup drop the poached eggs in the tureen ; or if you serve direct by plates lay the poached egg in the soup plate and ladle over it the hot soup. GUMBO AUX HERBES A NEW ORLEANS DISH Chop fine six slices of bacon and fry. Add two tablespoons of flour

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