Einlanf Soup

Ingredients

• a small shank of beef, about 2 pounds
• 1/2 tablespoonful salt
• 2 onions
• 1 small carrot
• 1 white turnip
• 1 leek
• a little celery
• a bouquet
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• a little nutmeg

Method

1. 1

   Place the shank of beef in a kettle, cover with cold water, and add salt.

2. 2

   Boil, then add onions, carrot, turnip, leek, and bouquet.

3. 3

   Strain and remove fat.

4. 4

   Melt butter, add flour, and stir.

5. 5

   Add to the soup, season with nutmeg, and boil for 5 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 18. The excerpt below is the record exactly as published.

Einlanf Sonp* — Place a soup kettle over the fire with a small shank of beef, about 2 pounds, or a shank of veal ; cover with cold water ; add yg tablespoonful salt; cover and let it come to a boil ; then add 2 onions, 1 small carrot, 1 white turnip, 1 leek, a little celery, and a bouquet ; cover and boil slowly till the meat is done ; then strain the soup into a clean saucepan, return it to the fire ; melt y^ tablespoonful butter, add y^ tablespoonful fiour, stir for few minutes ; add it to the soup ; season with a little nutmeg, and if necessary add more salt ; boil 5 minutes ; then beat up 1 egg until SOUPS, KTa 85 light; add Vs teaspoonful melted batter, 1 tablespooaful floury 1 tablespoonf ul milk, a pinch of salt ; hold this over the soup, let it ran slowly into the boiling soup, cook 3 minutes ; remove from flroi add 1 tablespoonf ul fine-chopped parsley, and serve. Turkish Soup. — Melt 2 ounces butter in a saucepan ; add 1 fine-chopped onion, 7* chopped green pepper, 2 tablespoonf uls fine- cat raw ham ; cook and stir 6 minutes ; then add the breast of a young chicken cut into small pieces, and 1 teaspoonful curry ; cook 10 minutes ; then add 2 quarts chicken broth (mentioned below), 1 tablespoonful rice, 1 cupful canned tomatoes, 1 even teaspoonful salt, a little white pepper ; boil slowly about 45 minutes, then serve. Chicken Bboth. — Put the remaining chicken into a saucepan ; cover with cold water ; add 1 teaspoonful salt ; place the saucepan over the fire ; as soon as it begins to boil add 2 leeks, 1 onion, 1 blade of mace, and 2 sprigs of parsley; cover and boil till the chicken is tender ; then strain through a sieve and use as directed above. Chieken Sonp* — Place a well-cleaned chicken in a soup kettle covered with cold water over the fire ; as soon as it boils add some salt, 1 onion, a bouquet, and 2 leeks ; cover the kettle up tightly and let it boil until the chicken is tender, which will take about 3 or 4 hours if the chicken is old, otherwise about 2 hours. When the chicken is done take it out and strain the soup ; put the soup back into the kettle again and boil in it either parboiled rice, farina, nudles, or small dumplings ; shortly before serving add a little fine-chopped parsley. The chicken may be served with egg sauce or may be used for chicken salad. Another way is to melt a tablespoonful butter in a saucepan, add 2 tablespoonfuls flour

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