Gravy Soup

Ingredients

• over three pounds of bones
• two quarts of cold water
• two carrots
• two turnips
• an onion
• two cloves
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a blade of mace
• fifteen peppercorns
• half a spoonful of Liebig’s extract of meat
• a few drops of sugar browning

Method

1. 1

   Take any bones or stock made from bones, and over three pounds of bones put two quarts of cold water.

2. 2

   Bring to a boil and skim well.

3. 3

   Add two carrots, two turnips, an onion stuck with two cloves, a bunch of parsley, a sprig of thyme, a bay-leaf, a blade of mace, and fifteen peppercorns.

4. 4

   Simmer gently for two hours.

5. 5

   Strain, add salt to taste, and dissolve half a spoonful of Liebig’s extract of meat.

6. 6

   If not browned enough, add sugar browning and boil again.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 264. The excerpt below is the record exactly as published.

gravy soup can be made of it to-morrow. September 22nd. Breakfast. Luncheon. Dinner. Eggs in Sunshine. Corned Beef. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Veal Rolls. Compote of Plums. Gravy Soup. Beef-steak and Musln com Pie. Mashed Potatoes. Newcastle Pudding. Cheese. Marketing. For the Day.— Two and a half or three pounds of lean Veal from the fillet or loin ; a quarter of a pound of Suet for forcemeat ; two pounds of Rump or Buttock Steak (January 1st); half an Ox Kidney; a quarter of a pint of Mushrooms ; one pound of Plums ; Potatoes. For To-morrow. —A Cow Heel; hot Rolls for breakfast; four-pennyworth of Cream. 334 A YEAR'S COOKERY. Breakfast. — Eggs in Sunshine (July 15tli) ; Corned Beef pro¬ cured yesterday ; Bread and Milk (J anuary 25th\ Luncheon. — Yeal Bolls (May 5th) ; Compote of Plums (August 5tli). Dinner. — Gravy Soup. — Take any bones that there may be or stock made from bones, also two or three strips of bacon -rind scalded and scraped. Weigh them, and over three pounds of bones put two quarts of cold water. Bring the liquor to a boil and skim it well, then put into it two carrots scraped and cut into slices, two turnips, an onion stuck with two cloves, a bunch of parsley, a sprig of thyme, a bay-leaf, a blade of mace, and fifteen peppercorns. Simmer gently and skim carefully for two hours. Strain the stock, add salt to taste, and dissolve half a spoonful of Liebig’s extract of meat in it. If it is not sufficiently browned, add a few drops of sugar browning

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