Shank Soup

Ingredients

• a shank
• an onion
• two or three potatoes
• a little salt

Method

1. 1

   Boil the shank for three to four hours.

2. 2

   Remove fat and meat if desired.

3. 3

   Add chopped onion and potatoes, and a little salt.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 3. The excerpt below is the record exactly as published.

A shank of each of these with very little meat upon it, should be boiled several hours, and vegetables with various kinds of spice added. Nice soups should be strained ; and they are good with macaroni, added afterwards, and boiled half or three-quarters of an hour. If you have the water in which chickens have been boiled, the soup will be much better if the beef, and mutton, are boiled in this, instead of pure water. ft. 'Ko ^ m ^ m m ft. ft m - ¥ 1m flfi. Mo ft. * #, 1.A f f.® 2.1 m ffl h m m mm z m fa m w m. is m s « m \% m m # * % m n * m. * m 2fc0 M @ ft ft. ROAST BEEF BONE SOUP. BOIL the bones at least three hours, or until every particle of meat is loose ; then take them out and scrape off the meat and set aside the water to cool. Take from it all the fat. Cut up an onion, two or three potatoes and a turnip, and put into it. Boil an hour. Half an hour before it is ready add some salt. £ » M M 10.10 ,Z ft M Jit m 'j? m ffi ^j.h se m s n mjh = q- 4- 9o^ m mm mm jm — n # o &>z w>$t z m i0ofF M * « ft.® •wzm & m ^ m m ffi itt w £ » — 3 — SHANK SOUP. A\ v HEX you buy u shank, have the butcher cut it into several pieces and split open the thickest part of the bone. Boil it three or four hours, and set it aside. Take oft' the fat, and, if it is not desired to keep the meat in the soup, take that out also. Cut up an onion, and two or three potatoes and put into it, and a little salt

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