Roast Beef and Boiled Turkey Soup

Ingredients

• Bones of a turkey
• and beef
• 2 or 3 carrots
• 2 or 3 onions
• 2 or 3 turnips
• 3^ doz. cloves
• pepper
• salt
• tomatoes
• 2 tablespoonfuls of flour
• some bread

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 5. The excerpt below is the record exactly as published.

4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley. Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a stew-pot with two quarts of water. As soon as it boils skim it * well, and then simmer it an hour and a half; then take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put in as many as you think proper; skim the moment the fresh meat boils up, and every quar- ter of an hour afterwards. Have ready 4 or 5 18 White Ribbon Cook Book. carrots, the same number of turnips, and 3 onions, all cut, but not small, and put them in soon enough to get quite tender; add 4 large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. A Eoast Beef and Boiled Turkey Soup — Bones of a turkey and beef, 2 or three carrots, 2 or 3 onions, 2 or 3 turnips, 3^ doz. cloves, pepper, salt, tomatoes, 2 tablespoonfuls of flour, some bread

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