Gravy Soup

Ingredients

• Gravy beef I lb.
• Stock (second) 1 quart.
• Carrot (small) 1.
• Onion 1.
• Turnip 1.
• Celery 2 stalks.
• Bunch of herbs 1.
• Peppercorns 6.
• Butter 1 oz.
• Catsup I dessertspoonful.
• Flour I tablespoonful.

Method

1. 1

   Cut the beef into small pieces.

2. 2

   Fry brown in the butter.

3. 3

   Add the stock, vegetables, herbs, and peppercorns.

4. 4

   Simmer gently for two hours.

5. 5

   Strain.

6. 6

   Thicken the soup with the flour, boil up, add catsup and seasoning.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 14. The excerpt below is the record exactly as published.

Turnip I. Onions 2. Celery ... J a head. Bunch of herbs I. Peppercorns ... 12. Cloves ... 4. Ham (cut small) ... lib. Butter ... 2 oz. Sherry I wineglass. Cornflour I tablespoonful. Cut the tail into joints. Put into cold water. Let It nearly boil, then strain, and wash in cold water (this is to remove any hairs). Dry the tail, flour it, fry brown in the butter with the vegetables (sliced). Add the stock, herbs, spices, and ham. Simmer gently for four hours. >a bunch. 38 Strain, remove the fat, and thicken the soup with the cornflour. Boil up, season, add sherry. Serve the pieces of tail in the soup. Giblet Soup. Giblets Onions Carrot Celery Parsley Thyme Marjoram. Butter Flour Cloves Peppercorns Worcester sauce Sherry Warm stock or water Seasoning of pepper and salt. Wash the giblets well. Fry them in the butter with the vegetables, then add herbs, cloves, peppercorns and stock. Simmer three hours. Strain. Pick the meat from the giblets and pound it in a mortar ; add this to the stock, thicken with, the flour. After it has boiled well, add the Worcester sauce, wine, and seasoning. 4 sets. 2. a small piece (sliced). 1 sti^k (sliced). a bunch. 2 oz. f oz. 4- 6. I dessertspoonful. 1 glass. 3 pints. Gravy Soup, Gravy beef Stock (second) Carrot (small) . Onion Turnip Celery Bunch of herbs Peppercorns Butter ... . Catsup Flour I lb. 1 quart. I. I. h 2 stalks. I. 6. I oz. I dessertspoonful. I 1 » J » Cut the beef into small pieces. Fry brown in the butter. Add the stock, vegetables, herbs, and pepper- 39 corns. Simmer gently for two hours. Strain. Thicken the soup with the flour, boil up, add catsup and seasoning. Celery Cream Soup. Rice 2 oz. Onions 2 (sliced). Celery i head (sliced). Parsley ] Thyme > a bunch. Marjoram j Peppercorns 10. White stock i quart. Cream J pint. Seasoning of pepper and salt. Put the rice in a saucepan with the stock, onions, celery, herbs, and peppercorns. Simmer gently till tender. Take out the herbs, and rub the rice, onions, and celery through a hair sieve, adding the stock. Boil, then add the cream. Season. Let it become quite hot, but do not let it boil again. Or, A Simpler Celery Soup. Rice 2 oz. Onion i (sliced). Celery i head (sliced). New milk f pint. Stock pints. Seasoning of pepper and salt. Simmer the rice, celery, and onion in the stock till quite tender ; rub all through a hair sieve. Add the milk, re-heat, season, and serve. Velvet Soup. Finely crushed tapioca ... \\ oz. Fresh butter oz. New laid egg i yolk. Water \\ pints. Cloves 2. Seasoning of pepper and salt. 40 Put the water and cloves in a pan on the fire ; when boiHng fast, scatter in the tapioca ; stir well. Boil for twenty minutes, till the tapioca is quite cooked, then add pepper and salt and the butter. Take it off the fire directly after the butter is stirred in. Beat the egg in a tureen, pour on the hot soup, stirring all the time. Tomato Soup. Tomatoes 2 lbs. (sliced). Lean ham 2 oz. (cut into dice.) Butter I oz. Onion i (sliced). Celery 2 stalks

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