Greek Soup

Ingredients

• 4 lbs. lean beef
• 1 lb. lean mutton
• 1 lb. veal
• 4 oz. lean ham
• 4 carrots
• 4 onions
• 1 head celery
• a little soy
• a few allspice
• a few coriander seeds
• some pepper
• some salt
• 10 quarts water

Method

1. 1

   Cut up the beef, mutton, and veal into small pieces and place in a stewpan with cold water.

2. 2

   Add salt and boil, skimming off the scum.

3. 3

   Add carrots, onions, and celery, along with more salt, allspice, and coriander seeds.

4. 4

   Simmer for 6 hours, color with soy, strain through a fine cloth, and remove any fat before serving.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 5. The excerpt below is the record exactly as published.

Greek Soup — 4 lbs. lean beef, 1 lb. lean mutton, 1 lb. veal, 4 oz. lean ham, 4 carrots, 4 onions, 1 Soups. 19 head celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts water

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