Corned-Beef Soup

Ingredients

• three cups of the liquor in which a piece of corned-beef was boiled
• sliced onion
• two cups of milk
• two tablespoonfuls of flour
• freshly broken shell of an egg

Method

1. 1

   Heat the corned-beef liquor with the sliced onion to boiling.

2. 2

   Just before it begins to bubble, drop in the egg, boil up once, and strain.

3. 3

   Return the cleared soup to the fire, and when it boils again, add the milk mixed with flour.

4. 4

   Pour a little of this mixture on a beaten egg, then return all to the fire for a minute before serving.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 61. The excerpt below is the record exactly as published.

Corned-Beef Soup. Stewed Rabbits. Baked Corn. Fried Sweet Potatoes. Plain Fruit Pudding, Corned-Beef Soup. — Heat to boiling with a 234 FAMILY DINNERS FOR WINTER sliced onion three cups of the liquor in which a piece of corned-beef was boiled ; just before it begins to bubble drop into it the freshly broken shell of an egg, boil up once, and strain. Put the cleared soup back on the fire, and when it boils again add to it two cups of milk in Avhich have been dissolved two tablespoonf uls of flou

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