French Beef Soup

Ingredients

• 3 1/2 lbs. of beef
• a large knuckle-bone
• five quarts at least
• one bay-leaf
• one red pepper
• one dozen whole black peppers
• one can of tomatoes
• two leeks
• one large onion
• two teaspoonfuls of salt
• two lumps of sugar

Method

1. 1

   Cut beef, remove fat, and add knuckle-bone.

2. 2

   Cover with cold water and boil, skimming carefully.

3. 3

   Add bay-leaf, pepper, tomatoes, leeks, and fried onion.

4. 4

   Simmer for 3-4 hours.

5. 5

   Add salt and burned sugar before straining.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 408. The excerpt below is the record exactly as published.

French Beef Soup. — Cut into small pieces and remove all the fat from 3 Yz lbs. of beef, and add a large knuckle - bone that has been well broken. Cover with cold water, using five quarts at least. Heat slowly, and as soon as it is boiling skim care- fully. When it has been thoroughly skimmed, add one bay-leaf, one red pepper or one dozen whole black peppers, one can of tomatoes and two leeks, a few cloves, and one large onion, fried. Simmer three to four hours. Before taking it from the fire add two teaspoonfuls of salt, and put in two lumps of sugar

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