English Beef Soup

Ingredients

• the cracked joints of beef
• three good-sized potatoes
• half a head of white cabbage
• a pint of Shaker corn
• two onions
• one head of celery
• tomatoes, if desired
• a few carrots
• turnips
• beets
• force-meat balls
• rice or barley
• parsley
• thyme
• sage
• one pound chopped beef
• a small lump of butter
• a cup or less of bread crumbs
• salt
• pepper

Method

1. 1

   Cover beef with water and boil, skimming well.

2. 2

   Simmer slowly until done, then remove fat.

3. 3

   Add potatoes, cabbage, corn, onions, celery, and optional tomatoes.

4. 4

   Simmer, strain if desired, and serve.

5. 5

   For force-meat balls, mix chopped beef with egg, butter, bread crumbs, salt, and pepper, form into balls, fry, and add to soup.

As published

This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.

English Beef Soup, — Take the cracked joints of beef, and after put- ting 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 cov- ered 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 potatoes and put them into the soup ; cut up half a head of white cab- bage in shreds and add to this a pint of Shaker corn that has been ^oaked over night, two onions, one head of celery, and tomatoes, if de- sired. 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, cabbage, tomatoes and potatoes, many use a few carrots, turnips, beets and force-meat balls, seasoned with spice. Rice or barley 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 of butter, a cup or less of bread crumbs ; season with salt and pepper

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