Curry Soup

Ingredients

• four pounds of lean beef
• three quarts of cold water
• one teaspoonful of salt
• two tablespoonfuls of rice
• one scant tablespoonful of curry powder

Method

1. 1

   Put the beef in a kettle and pour over it cold water and salt.

2. 2

   Let it stand for one hour, then cook slowly for two hours.

3. 3

   Chop onions, potatoes, carrot, and lettuce, and add to the soup.

4. 4

   Cook one hour longer, then strain.

5. 5

   Return to kettle, add rice, curry powder, season to taste, and cook one hour longer.

6. 6

   Serve very hot with cheese straws.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 44. The excerpt below is the record exactly as published.

Ourry Soup Put f our pounds of lean beef in a kettle and pour over it three qnarts of cold water and one teaspoonful of salt. Let it stand one hour, then set it on the Are and cook slowly for two hours. Chop the foUowing: two onions, two potatoes, one small carrot, one head of lettuce, and add to the soup. Cook one hour longer, then strain. Return to the kettle and add two tablespoonf uls of rice, one scant tablespoonful of curry powder

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