Portable Soup

Ingredients

• 4 lbs. knuckle of veal
• 3 lbs. gravy beef
• 4 lbs. shin of beef
• 3 large onions

Method

1. 1

   Boil the meat in as much water only as will cover it.

2. 2

   Remove the marrow from the bones, break them up, add a little spice and the onions, and boil all together.

3. 3

   When the meat is done to rags, strain off the liquor and let it stand in a cold place.

4. 4

   Take off the fat from the top when cold, and put the soup in a saucepan.

5. 5

   Boil it fast and uncovered for 8 hours, stirring it constantly.

6. 6

   Pour it into a basin and let it stand a day.

7. 7

   Then place the basin in a pan of boiling water on the fire, let it boil again till the soup is thick and ropy.

8. 8

   Pour it into flat, plain patty pans to form cakes.

9. 9

   When cold turn out on to flannel to dry.

10. 10

    Keep the cakes in tin canisters.

11. 11

    Use as required, adding boiling water and flavouring.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 10. The excerpt below is the record exactly as published.

PORTABLE SOUP. 4 lbs. knuckle of veal. 3 lbs. gravy beef. 4 lbs. shin of beef. 3 large onions

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