Gravy Soup

Ingredients

• 2 to 3 pounds of bones
• 3 quarts of cold water
• 2 carrots, all sliced
• 1 turnip, all sliced
• 3 onions, all sliced
• a head of celery
• ½ drachm of pounded celery-seed
• a bundle of sweet herbs
• 8 peppercorns

Method

1. 1

   Break bones into small pieces, boil in cold water, skim, and simmer for 6 hours.

2. 2

   Strain, cool, remove fat, and sediment.

3. 3

   Add sliced carrots, turnip, onions, celery, celery-seed, herbs, and peppercorns.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 25. The excerpt below is the record exactly as published.

Gravy Soup. — Take 2 to 3 pounds of bones, break up into small pieces* and put into a saucepan with 3 quarts of cold water. Bring to a boil, skim carefully, and simmer gently but continuously for 6 hours. Strain through a sieve, and leave the soup to cool. Remove the fat, and leave any sediment there may be at the bottom. Then pour the soup gently into a clean saucepan, adding 2 carrots, 1 turnip, 3 onions — all sliced — a head of celery, or \ drachm of pounded celery-seed, tied in muslin, a bundle of sweet herbs, and 8 peppercorns

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