Gravy Soup (Clear)

Ingredients

• 2 lb. of shin of beef
• 1 large carrot
• 1 small turnip
• A stalk of celery
• 2 sprigs of parsley
• A bunch of sweet herbs
• Whites and shells of 2 eggs
• ^ lb. lean gravy beef
• 1 teaspoonful salt
• 1 teaspoonful peppercorns
• 3 pints water
• 1 bay leaf

Method

1. 1

   Cut the shin of beef up into small pieces, removing all the fat; put into a pan with the cold water and the salt; bring slowly to the boil, and skim thoroughly; add the vegetables, cut up, and the onion, whole, which must first be browned with the skin on; also herbs, parsley, bay leaf, and peppercorns.

2. 2

   Simmer very slowly for 4 hours.

3. 3

   Strain, and remove the fat; then add the whites and shells of 2 eggs, the 0.5 lb. of lean beef finely shredded, and both beaten together in 0.5 pint cold water.

4. 4

   Place the soup over a gentle heat, and whisk until it comes to the boil; allow the scum which rises to boil up to the top of the saucepan; then cover the pan and draw away from the heat; allow this to stand ten minutes.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 1. The excerpt below is the record exactly as published.

GRAVY SOUP (Clear). 2 lb. of shin of beef 2 sprigs of parsley A bunch of sweet herbs Whites and shells of 2 eggs ^ lb. lean gravy beef 1 teaspoonful salt 1 large carrot 1 small turnip 1 bay leaf 1 teaspoonful peppercorns 3 pints water A stalk of celery

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