Hodge-Podge

Ingredients

• i lb. of shin of beef
• 2 quarts of water
• >-2 pint of table-beer
• i onion
• i carrot
• i turnip
• I head of celery
• pepper to taste
• salt to taste
• thickening of butter and flour

Method

1. 1

   Put the meat, beer and water in a stewpan; simmer for a few minutes, and skim carefully.

2. 2

   Add the vegetables and seasoning; stew gently till the meat is tender.

3. 3

   Thicken with butter and flour, and serve with turnips and carrots or spinach and celery.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 13. The excerpt below is the record exactly as published.

Hodge-Podge. Procure i lb. of shin of beef, 2 quarts of water, >-2 pint of table-beer, i onion, i carrot, i turnip, I head of celery, pepper and salt to taste, thickening of butter and flour. Put the meat, beer and water in a stew- The Sorrel. Soups and How to Ulake Them 1 1 pan; simmer for a few minutes, and skim carefully. Add the vegetables and seasoning; stew gently till the meat is tender. Thicken with butter and flour, and serve with turnips and carrots or spinach and celery. Shrimp Soup. You need two quarts of fish stock, two pints of shrimp, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, ]i^ pint of vinegar, a little lemon juice. Pick out the tails of the shrimps, put the bodies in a stewpan, with i blade of mace, ^ pint of vinegar, and the same quantity of water; stew them for quarter of an hour, and strain off the liquor. Put the fish stock into a stewpan, add the strained liquor, pound the shrimps with The Shrimp, crumb of a roll, moistened with a little of the soup; rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon juice. When it is well cooked, put in a few pickled shrimps; let them get thoroughly hot, and serve. If not thick enough put in a little butter and flour. Note. — This can be thickened with tomatoes and vermicelli served in it, which makes it a very tasteful cup. The soup can be made of shrimps and garnished with prawns, where economy is an object. Onion Soup. Eight middling-sized onions,3 0z. of butter, a tablespoonful of rice flour, salt and pepper to taste

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