Economical Soup

Ingredients

• Take a soup bone (any piece of beef not too fat will do)
• place in kettle with sufficient cold water for soup
• put in cabbage cut in quarters
• add turnips halved or quartered
• add potatoes whole, or cut in two if large
• season to the taste with salt and pepper
• add boiling water, stir in a little thickening of flour and water

Method

1. 1

   Wash the soup bone and place it in a kettle with cold water.

2. 2

   Let it boil, skim thoroughly, and continue to boil slowly for 3 to 6 hours.

3. 3

   One hour before serving, add cabbage, then turnips, and finally potatoes.

4. 4

   Remove vegetables and meat when done.

5. 5

   If soup is insufficient, add boiling water and thickening.

6. 6

   Season and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 176. The excerpt below is the record exactly as published.

Take a soup bone (any piece of beef not too fat will do), wash ane well, place in kettle with sufficient cold water for soup; let it boil, * Written especially for this book, by W. A. CRoFFUT, editor of ** American nee. Des New York. Say be pe ae ian LAT COSA A Be Be eo A 8 ES er tS ORES AS SR Ot ae a CAN eT pete ee en eth Say : Vaca ty, Meat a racers ae i ee We ect rg 4 yee Riese Bang 7c PENTA re ui PEA st SANE i Peed MMM 2p McG Oo Real te sarge ea ihe Al BeOS AA SD Coco hea eC eT ea Ce CU ear iN San ey Tarek a aan 310 hates ee SOURS: skim thoroughly and continue to boil slowly from three to six hours, according to size and quality of meat; one hour before dinner, put in cabbage cut in quarters, sprinkling, it with salt; quarter of an hour after add turnips halved or quartered according to size; quarter of an hour after turnips, add potatoes whole, or cut in two if large (turnips and potatoes should be pared and laid in cold water half an hour before using). When done take out vegetables and meat, place in heater, or if you have no heater, place plates over a pot or skillet of boiling water. If there is not enough soup, add boiling water, stir in a little thickening of flour and water, let it boil thor- oughly ; season to the taste with salt and pepper and serve at once. The soup will be excellent and the vegetables very fine. ASPARAGUS SOUP. Cut the tops from about thirty heads of asparagus, about half an inch long, and boil the rest; cut off all the tender portions and rub through a sieve, adding a little salt; warm three pints soup stock, add a small lump of butter and a tea-spoon of flour previously cooked by heating the butter and slowly stirring in the flour; then add the asparagus pulp. Boil slowly a quarter of an hour, stirring in two or three table-spoons cream; color the soup with a tea-spoon of prepared spinach, made by pounding the spinach well, adding a few drops of water, squeezing the juice through a cloth and putting it over a good fire. As soon as it looks curdy, take it off, and strain the liquor through a sieve. What remains on the sieve is to be used for coloring the soup. Just before serving soup, add the sa ah tops which have been asides boiled. : BEEF Soup. : Take the cracked joints of beef, and after putting the meat in the _ pot and covering it well with water, let it come to a boil, when it should be well skimmed. Set the pot where the meat will simmer slowly until it is thoroughly done, keeping it closely covered all the time. The next day, or when cold, remove the fat which hardens on the top of the soup. Peel, wash and slice three good-sized pvtatoes and put them into the soup; cut up half a head of white cabbage in shreds, and add to this a pint of Shaker corn that has been soaked over night, two onions, one head of celery, and tomatoes attr 2 CAR LY ot & RUA Wee a Mele Cm WE AO. Acad ge a. Mle tan Cm oe REUIPSG vit ‘if desired. When these are done, and they should simmer slowly, care being taken that they do not burn, strain (or not as preferred) — the soup and serve. The different varieties of beef soup are formed by this method of seasoning and the different vegetables used in preparing it, after the joints have been well boiled. Besides onions, celery, cabbages, tomatoes and potatoes, many use a few carrots, turnips, beets, and force-meat balls seasoned with spice ; rice or bar- ley will give the soup consistency, and are to be preferred to flour for the purpose. Parsley, thyme and sage are the favorite herbs for seasoning, but should be used sparingly. To make force-meat balls, add to one pound chopped beef one egg, a small lump butter, a cup or less of bread-crumbs; season with salt and pepper, and moisten with the water from stewed meat ; make in balls and fry brown, or make egg-balls by boiling eggs, tanhiae the yolks with a silver spoon, and mixing with one raw yolk and one tea-spoon — flour; season with salt and pepper, make into balls, drop in soup just before serving.—Mrs. H. B. Sherman. Beer Soup witH OxRa. Fry one pound ‘‘ round” steak cut in bits, two table-spoons butter, and one sliced onion, till very brown; add to three or four quarts cold water in soup-kettle, and boil slowly one hour; then add — pint sliced okra, and simmer three hours or more; season with salt — and pepper, strain and serve.—Mrs. T. B. J., Tuscumbia, Ala. BEEF SOvp. Take bones and trimmings from a sirloin steak, put over fire ee breakfast in three quarts water, boil steadily until about an hour ‘before dinner, when add two onions, one carrot, three commor-sized potatoes, all sliced, some parsley cut fine, a red pepper, and salt to taste. This makes a delicious soup, sufficient for three persons. All soups are more palatable seasoned with onions and red pepper, using the seeds of the latter with care, as they are very strong. BEAN Soup. Boil a small soup-bone in about two quarts water until the meat can be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours. boil for an hour and a half, add three ,voatoes, half a turnip and a parsnip, all sliced fine, boil half an 312 _ hour longer, and just before serving sprinkle in a few dry bread crumbs; season with salt and pepper, and serve with raw onions sliced very fine for those who like them.—Jfrs. A. B. Morey. TuRTLE BEAN SOUP. Soak one pint black beans over night, then put them into three quarts water with beef bones ora small piece of lean salt pork, boil three or four hours, strain, season with salt, pepper, cloves and lemon juice. Put in a few slices of lemon, and if wished add slices of hard-boiled eggs. Serve with toasted bread cut into dice and placed in the tureen.—Mrs. H. C. Clark, SaTuRDAY Bran Soup. Baked beans and brown bread form a Sunday teeta for so many that the followmg will be a useful and economical soup

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