Left-Over Soup

Ingredients

• 4 quarts cold water
• Bones and trimmings
• 2 onions
• 1 turnip
• 2 carrots
• I cup gravy
• I tablespoon celery seed
• 1 sprig parsley
• 5 cloves
• 2 blades mace
• 6 peppercorns
• I tablespoon salt

Method

1. 1

   Put all the remains into the cold water.

2. 2

   Chop the vegetables fine, add the herbs, seasoning and any gravy left-overs.

3. 3

   Set the kettle over a very slow fire and allow the soup to come to the boil.

4. 4

   Let it simmer slowly for six hours, removing all scum that rises.

5. 5

   Strain it through a fine sieve and let the stock stand over night before using.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 32. The excerpt below is the record exactly as published.

LEFT-OVER SOUP 4 quarts cold water Bones and trimmings 2 onions 1 turnip 2 carrots I cup gravy I tablespoon celery seed 1 sprig parsley 5 cloves 2 blades mace 6 peppercorns I tablespoon salt

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