Gravy Soup (Canadian)

Ingredients

• The bones of a rump of beef
• A piece of the neck
• A piece of butter
• An onion stuck with cloves
• 1 tomato
• Some celery, lettuce, spinach, turnip, and carrot
• A glass of port wine

Method

1. 1

   Put the bones and neck on with water, and boil all the goodness from them and strain off the liquor.

2. 2

   Put a piece of butter in a stewpan and brown it and add the onion and the other vegetables, the liquor and some salt and pepper.

3. 3

   Boil all together, put in sippets of bread dried by the fire, and the wine.

4. 4

   Serve it up with a roll toasted and laid in the middle.

5. 5

   You may add green peas, tops of asparagus, and button onions steamed if in season.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 4. The excerpt below is the record exactly as published.

GRAVY SOUP (Canadian). The bones of a rump of beef. A piece of the neck. A piece of butter. An onion stuck with cloves. 1 tomato. Some celery, lettuce, spinach, turnip, and carrot. A glass of port wine

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