Left-over Soup

Ingredients

• Bones and trimmings from a 6-pound roast of beef
• 2 cold mutton-chops
• The flank end of a sirloin steak
• 4 cloves
• 4 peppercorns
• 1 cold fried egg
• 2 baked apples
• 4 quarts cold water
• 1 tablespoonful salt
• 1 cup cold boiled onions
• 2 stalks celery
• 1 tablespoonful mixed herbs

Method

1. 1

   Cut up the meat and bones, and put them in the kettle with the cold water.

2. 2

   Add all the other ingredients, and simmer until the bones are clean, the meat is in rags, and the water is reduced by half.

3. 3

   Strain, and the next morning remove the fat.

4. 4

   When ready to serve, heat the stock to boiling point; warm with it one cup of cold macaroni or tomatoes left from yesterday's dinner.

5. 5

   Add more seasoning if needed.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 82. The excerpt below is the record exactly as published.

Left-over Soup. Bones and trimmings from a 6- 4 cloves. pound roast of beef. 2 cold mutton-chops. The flank end of a sirloin steak, 4 peppercorns. 1 cold fried egg. 2 baked apples. uncooked. 4 quarts cold water. 1 tablespoonful salt. 1 cup cold boiled onions. 2 stalks celery. 1 tablespoonful mixed herbs

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