Garbure a la Printanidre

Ingredients

• three quarts of cold water
• four or five pounds of the upper part of the round of beef
• two onions
• a quart of fine-shred cabbage
• one pint each of carrots
• and turnips
• half a pint of celery
• one pint of peas
• two young leeks
• four cloves
• the crust of a good-sized loaf of bread
• one level teaspoonful of pepper
• one table-spoonful of sugar
• two of salt
• three of butter

Method

1. 1

   Put the beef in one solid piece into the soup-pot with cold water.

2. 2

   Heat slowly to boiling, skim carefully, and maintain boiling for five hours.

3. 3

   After three hours, bake one onion until brown and add it to the pot along with some vegetables and seasonings.

4. 4

   Cook for an hour and prepare the bread crust.

5. 5

   Combine cooked vegetables with broth and serve.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 67. The excerpt below is the record exactly as published.

Garbure a la Printanidre. This is a variety of vegetable soup which is very popu- lar in France. For six or eight persons use three quarts of cold water, four or five pounds of the upper part of the round of beef, two onions, a quart of fine-shred cab- bage, one pint each of carrots and turnips, and half a pint of celery, cut into dice, one pint of peas, if they be in season, two young leeks, four cloves, the crust of a good-sized loaf of bread, one level teaspoonful of pepper, 138 MISS PARLOA-'S KITCHEN COMPANION. one table-spoonful of sugar, two of salt, and three of butter

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