Rice Soup, Made with Fresh Meat

Ingredients

• one pound of the knuckle of veal
• one pound of gravy-beef
• half a pound of lean ham
• two carrots
• two onions
• half a dozen outer sticks of celery
• a bunch of sweet herbs
• a blade of mace
• two ounces of rice

Method

1. 1

   Cut the ham and meat into pieces, sauté with butter, carrots, onions, celery, herbs, and mace.

2. 2

   Add boiling water and simmer until reduced.

3. 3

   Strain, then add boiled rice, season, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1566. The excerpt below is the record exactly as published.

ice Soup, Made witli Fresh Meat. - — Take one pound of the knuckle of veal, one pound of g-ravy-becf, half a pound of lean ham, and any bones and trimmings that may be at hand. Cut the ham into dice and the meat into pieces an inch square. Dissolve a slice of fresh butter in a stewpan, put in the ham, then the rest of the meat, and add two carrots, two onions, each one stuck with one clove, half a dozen outer sticks of celery, a bunch of sweet herbs, and a blade of mace. Cover the sauce- pan closely, and let its contents steam over a gentle fire until the gravy flows from the meat. Pour this gravy out, and shake the saucepan over the fire till the meat is brown, pour ever it three pints of boiling water, and let it .stew gently until the liquor is reduced to a quart. Sldm carefully, strain, and then add it to the gravy. Put into it two ounces of rice

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