Economical Soup

Ingredients

• bits of beef or mutton left over
• a few nice Irish potatoes
• four pints of cold water
• two small onions
• one dessertspoonful of rice
• one and a half pints of milk
• a lump of butter size of an egg
• a tablespoonful of flour
• salt
• pepper
• bits of celery finely chopped
• small squares of bread or cracker fried brown in butter

Method

1. 1

   Put beef or mutton bits and bones in a kettle with potatoes, add cold water, and boil for 1.5 hours.

2. 2

   Strain and add boiling milk mixed with butter and flour.

3. 3

   Season and serve with fried bread or cracker squares.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 39. The excerpt below is the record exactly as published.

ECONOMICAL SOUP. Take bits of beef or mutton left over, also bones of same broken. Put in a kettle with a few nice Irish potatoes ; to this add four pints of cold water, two small onions cut up fine, one dessertspoonful of rice. Boil the ingredients one and a half hours ; strain and add one and a half pints of milk when boiling, into which a lump of butter size of an egg and a table- spoonful of flour has been stirred. Season with salt, pepper and bits of celery finely chopped ; also small squares of bread or cracker fried brown in butter

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