Riph Beef Soup

Ingredients

• 10 or 12 pounds of soup meat and soup bones
• the same measure of water
• 4 quarts of soup stock
• 2 cups cold cooked beef
• 2 cups raw vegetables
• 1 clove of garlic
• a bayleaf
• 3 cloves
• 4 heaping tablespoons browned flour
• 2 tablespoons salt
• 1 tablespoon pepper

Method

1. 1

   Boil soup meat and bones in water until reduced to about half.

2. 2

   Strain and skim off fat.

3. 3

   Add diced beef and vegetables, garlic, and seasonings.

4. 4

   Mix browned flour with some soup to thicken.

5. 5

   Cook for 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 25. The excerpt below is the record exactly as published.

Riph Beef Soup. Price in first-class restaurants 15c large bowl, with bread. To make a gallon of soup put into a boiler a pailful of soup meat and soup bones broken up — about 10 or 12 pounds by weight — and the same measure of water — which will be 2J gallons or 20 pounds — and slowly boil until it is re- duced to about half, or 5 quarts. Then Btrain it off through a fine gravy strainer or seive into the soup-pot and skim off the fat, probably a pint or pound. If convenient and the vegetables are at hand a small bunch of various kinds should be boiled along with the soup bones, it is of more consequence, however, to get the stock to boiling early, that it may have 6 or 8 hours time, as the seasoning can be done afterwards. Then take the 4 quarts of soup stock. 2 cups cold cooked beef cut in dice. 2 cups raw vegetables same way — turnip, ruta-baga, carrot, onion, celery, a little of each to make the amount. 1 clove of garlic. •J a bayleaf. 3 cloves. 4 heaping tablespoons browned flour. 2 tablespoons salt. 1 tablespoon pepper

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