Portable Soup

Ingredients

• five pounds of the shin of beef
• three pounds of the knuckle of veal
• two gallons of cold water
• half a cupful of cold water
• a dozen peppercorns
• a teaspoonful of salt

Method

1. 1

   Cut the meat into small pieces.

2. 2

   Take out the marrow from the bones, and break them up.

3. 3

   Put them into a stewpan with cold water; bring this gradually to the boil, skim carefully, and add cold water two or three times to assist the scum in rising.

4. 4

   Let it simmer gently for eight or ten hours.

5. 5

   Strain through a sieve, remove the fat, and pour off the soup carefully.

6. 6

   Boil quickly until the liquid begins to thicken.

7. 7

   Pour into a clean jar and boil until it feels ropy and thick.

8. 8

   Pour into small jelly-pots, let it cool, and dry them.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1300. The excerpt below is the record exactly as published.

Portable Soup. — Take five pounds of the shin of beef and three pounds of the knuckle of veal. Cut the meat into small pieces. Take out the marrow from the bones, and break them up. Put them into a stewpan with two gallons of cold water ; bring this gradually to the boil, skim carefully, and add half a cupful of cold water two or three times to assist the scum in rising. Draw the soup to the side of the fire, and let it simmer gently but continuously for eight or ten hours. Strain through a haii- sieve, and put it aside until the following day. Eemove the cake of fat from the top, and pour off the soup carefully, leaving behind the settlings which are at the bottom of the pan. Put it into a saucepan with a dozen pei^percoms and a tea-spoonful of sal

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