Gravy Soup

Ingredients

• three rashers of bacon
• two slices of ham
• four pounds of lean beef
• an old fowl
• two pounds of leg of veal
• two carrots
• one onion
• half a head of celery
• two leeks
• two turnips
• a bouquet garni
• one quart of No. 1 stock
• four quarts of a similar stock

Method

1. 1

   In a stewpan, combine bacon, ham, beef, fowl, veal, carrots, onion, celery, leeks, turnips, and bouquet garni.

2. 2

   Add stock, boil, and simmer for three hours.

3. 3

   Remove meat, boil broth, add sugar and sherry, then strain.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 8. The excerpt below is the record exactly as published.

GRAVY SOUP. Put into a stewpan three rashers of bacon, two slices of ham, four pounds of lean beef (silver side or top side is the best), an old fowl, two pounds of leg of veal, two carrots cut in slices, one onion with three cloves stuck in it, half a head of celery, two leeks, two turnips, and a "bouquet garni." Pour in it one quart of No. i stock, reduce it by a sharp boiling of half an hour's duration, often stimng the con- tents with a wooden spoon to prevent burning. Then adci PRACTICAL HOUSEHOLD COOKERY. 17 four quarts of a similar stock

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