Gravy Soup, Clear

Ingredients

• Eight pounds of beef
• three quarts of water
• two teaspoonfuls of salt
• half a large teaspoonful of peppercorns
• six cloves
• two blades of mace
• a bunch of savoury herbs
• two carrots
• one head of celery
• half an ounce of sugar
• one dessertspoonful of soy
• two of Harvey's sauce
• a little vermicelli

Method

1. 1

   Cut meat from the shin of beef, add to water, bring to boil, skim, and add salt, peppercorns, cloves, mace, herbs, carrots, and celery.

2. 2

   Boil slowly until beef is tender.

3. 3

   Strain, let cool, skim fat, reheat, and add walnut ketchup.

4. 4

   Serve with toasted bread cut into dice.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 64. The excerpt below is the record exactly as published.

Gravy Soup, Clear. — Time seven hours. Eight pounds of beef, three quarts of water, two teaspoonfuls of salt, half a large teaspoonful of peppercorns, six cloves, two blades of mace, a bunch of savoury herbs, two carrots, one head of celery, half an ounce of sugar, one dessertspoonful of soy, two of Harvey's sauce, and a little vermicelli

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