Gravy Soup

Ingredients

• 1 lb. lean juicy beef
• 1 oz. butter
• 2 or 3 cloves
• 6 peppercorns
• A small bunch of herbs
• 1 tea-sp. salt
• 2 1 pts. cold water
• A small piece each of carrot
• turnip
• onion
• and celery
• 1 table-sp. mushroom ketchup
• 1 dessert -sp. crushed tapioca

Method

1. 1

   Wipe the meat, shred it, and keep back fat.

2. 2

   Melt butter in a saucepan, add meat, seasonings, and vegetables.

3. 3

   Pound over slow fire until juice is extracted.

4. 4

   Gradually add water and simmer for 1.5 to 2 hours.

5. 5

   Strain, remove grease, return to saucepan, bring to boil, add tapioca, stirring constantly until transparent.

6. 6

   Add ketchup and season to taste.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 66. The excerpt below is the record exactly as published.

Gravy Soup 1 lb. lean juicy beef. 1 07.. butter or dripping. 2 or 3 cloves. 6 peppercorns. A small bunch of herbs. 1 tea-sp. salt. 2 1 pts. cold water. (Potage au Jus) A small piece each of carrot, turnip, onion, and celery. 1 table-sp. mushroom ketchup. 1 dessert -sp. crushed tapioca. A piece of beef from the round or shoulder is suitable for making this soup ; it ought to be freshly cut and juicy. Wipe the meat with a damp cloth and, shred it down with a sharp knife, keeping back all fat and skin. Melt the butter or dripping in a saucepan, but do not let it brown. Put in the meat with the seasonings and the vegetables cut in small pieces. Pound these with a wooden spoon over a slow fire until the juice is well extracted from the meat. Then add the water gradually and simmer gently 1£ to 2 hours, stirring occasionally and skimming when required. When sufficiently cooked, strain through a sieve and remove any grease from the top of the stock. Rinse out the saucepan and return the soup to it ; bring to the boil and sprinkle in the tapioca, stirring all the time. Cook until this is quite transparent, and add the ketchup and other seasoning to taste. Some of the vegetables may be cut in small fancy shapes and added to the soup. Note. — If the liquid reduces much in the cooking, more water must be added. Time to cook, about 3 hours. Probable cost, lOd. to Is. Quantity, about 2 pints. 11. Hare Soup, Economical (Potage de Lievre) Remains of cooked hare. Second stock. A small quantity of car- rot, turnip, and onion. A little red currant jelly. A bunch of herbs. Rind of £ lemon. 1 oz. butter

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