Shin of Beef Soup

Ingredients

• Two pounds shin of beef
• One ounce dripping
• Piece of carrot and turnip
• Pepper and salt
• One onion
• Stick of celery
• Herbs
• Two quarts cold water

Method

1. 1

   Wipe the meat, and cut it in small pieces.

2. 2

   Remove the marrow (which can be used instead of dripping).

3. 3

   Melt the dripping, and fry the meat and bone in it.

4. 4

   Add the water and salt, bring slowly to the boil, and skim; then add the vegetables, herbs, etc., and simmer from four to five hours.

5. 5

   Strain off.

6. 6

   When cold, free from fat.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 5. The excerpt below is the record exactly as published.

Shin of Beef Soup. ! wo pounds shin of beef, ne ounce dripping, iece of carrot and turnip, epper and salt. One onion. Stick of celery. Herbs. Two quarts cold water. 20 PLAIN COOKERY RECIPES. Wipe the meat, and cut it in small pieces. Remove the marrow (which can be used instead of dripping). Melt the dripping, and fry the meat and bone in it. Add the water i and salt, bring slowly to the boil, and skim; then add the i vegetables, herbs, etc., and simmer from four to five hours. Strain off. When cold, free from fat. I Note. — For finishing and thickening, see Bone Soup,i page 1 6. One quart fish stock. One and a half ounces butter. One and a half ounces flour. Fish Soup. One half-pint milk. One tablespoonful chopped parsley. Pepper and salt. Melt the butter, add the flour, and fry for two or three seconds. Add the stock gradually, and boil well. Add the milk, parsley, seasonings. Boil up and serve. Note. — If a richer soup is desired, one yolk of egg mixed r with two tablespoonfuls of cream may be strained into the - soup at the last. Lentil Soup. One half-pound lentils (Egyp- tian). Half a carrot Half a turnip. One stick celery. One onion. One ounce dripping

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