Eagle Rock Soup

Ingredients

• two pounds beef
• six good-sized tomatoes
• one onion
• pepper to taste
• salt to taste
• one-half pint of finely-mashed potato

Method

1. 1

   Put beef in a kettle, cover with cold water, and cook for four hours.

2. 2

   Remove meat, let it cool to remove fat.

3. 3

   Return to fire, add tomatoes, onion, pepper, and salt.

4. 4

   Cook for one hour, strain, return to kettle, add mashed potato, let come to a boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 24. The excerpt below is the record exactly as published.

EAGLE ROCK SOUP. Mrs. Katie V. Froekelton, Eagle Rock Valley (Garvanza R. F. D.,) Cal.— Take two pounds beef, put in kettle, cover well with cold water, cook moderately for four hours. Remove the meat and let it get cold to get the fat off. Re- turn to fire and add six good-sized tomatoes, one onion, pepper and salt to taste. Cook one hour, then strain through colander. Return to kettle and add one-halE pint of finely-mash- ed potato. Let come to boil and serve. XO. 32. FIFTEEX-MIXUTE SOUP. Mrs. T. F. McGamant, Xo. 121 East Avenue 45.— Take two pounds of choice round steak, have it ground as for Hamburger; put into a. stew pan and add two pints of cold water, a lit- tle salt, pepper, a small onion sliced thin, or, better, grated, and a few sprigs of parsley. Boil briskly for fifteen minutes, or longer, if you have time. Pour off the liquid, add a couple of teaspoonfuls of sugar, a tablespoon- ful of butter and serve with crackers. XO. 33. FIVE-MIXUTE TOMATO SOUP. Mrs. A. C. Moore. Xo. 442 East Tenth street.— Four large tomatoes, one large tablespoonful flour, four ounces butter, one-half onion, (grate,) one-half teaspoon salt, one-quarter salt spoon soda, one pint boiling water, pep- per to taste. Slice the tomatoes into a stew pan, add the salt and soda, set on the stove to stew while you put the butter and onion into a' large skillet; as soon as the butter be- gins to brown add the flour, working it smooth; add the water, stirring it all the time until it boils, then pour in the tomatoes through a sieve, stirring until evenly mixed. Serve very hot with hot browned crackers. XO. 34. FISH SOUP. Mrs. Melton, Pasa- dena, Cal. — Take two pounds of any kind of fresh fish, separate the meat from the skin and bones. Let the skin and the bones boil up with three leaves of celery, a large parsnip, one onion and a good-sized bouquet of parsley, all chopped up. Add twelve seeds of whole pepper, six allspices and a small particle of bay leaf; one and a half quarts water. Let one-quarter of a pound of butter melt in a stew pan, add one and a half ta- blespoonfuls of flour, stir well and put this in the fish broth. Allow it to boil for five minutes, strain it and add a cup of cream and chopped parsley; pepper and salt to taste. Cut the meat of the fish into dice-like squares, let them simmer in butter for a while ana put them into the broth. Or make dumplings of the fish and put them in the broth. XO. 35. FISH LA CREME SOUP. Mrs. A. R. Schlernitzauer, No. 462 North Fremont avenue— Take two pounds white meat fish; scrape the meat all off; put the bones and head in a quart of water, boil for one hour; put in salt, pepper, tablespoon butter. When done, remove the bones and drop the creme balls in while boiling. For la creme balls, take the meat, put in a deep wooden bowl, half cup cream, butter size of an egg, sal: and pepper to taste

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