Hot Tomato Broth

Ingredients

• three pounds of shin or lean beef
• the whites of six eggs
• one dozen tomatoes chopped very fine
• one gallon of bouillon or stock

Method

1. 1

   Chop three pounds of shin or lean beef.

2. 2

   Mix with the whites of six eggs and one dozen tomatoes chopped very fine.

3. 3

   Stir well, and add slowly one gallon of bouillon or stock.

4. 4

   Bring slowly to a boil, and simmer for an hour.

5. 5

   Strain through cheese cloth, season with salt and pepper.

6. 6

   Serve either hot or cold.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 168. The excerpt below is the record exactly as published.

Hot tomato broth Coffee Eggs, Suzette Cold tongue, meat jelly Beet salad Peach cobbler Anisette cakes Coffee DINNER Potage McDonald Radishes Kingfish, Argentine Small sirloin steak, a la Russe Summer squash Cauliflower, Hollandaise Potato croquettes Sliced tomatoes Orange basket Assorted cakes Coffee Herring salad. Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad. Hot tomato broth. Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock

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