Delmonico Soup

Ingredients

• Take a soup bone weighing two pounds
• cover with two quarts of cold soft water
• one potato sliced
• one pint of tomatoes
• one small onion
• one stalk of celery
• one bay leaf
• ten cloves
• one teaspoonful of salt
• a very little red pepper
• one tablespoonful of Worcestershire sauce

Method

1. 1

   Simmer soup bone in water for three hours, strain, cool, and remove grease.

2. 2

   Add vegetables and seasonings, cook until tender, then serve with Worcestershire sauce.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 6. The excerpt below is the record exactly as published.

DELMONICO S6UP. Take a soup bone weighing two pounds, wipe thoroughly, cut off the meat and crack the bones ; cover with two quarts of cold soft water and put on the back part of the stove, where it will slowly heat ; simmer three hours, take from the fire, strain and stand away to cool. The next day, when cold, remove the grease from the surface; put over the fire with one potato sliced, one pint of tomatoes, one small onion, one stalk of celery, one bay leaf, ten cloves, one teaspoonful of salt and a very little red pepper. Let the stock cook until the vegetables are tender, then press through a sieve. When ready to serve add one tablespoonful of Worcestershire sauce

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