Skirt Soup

Ingredients

• 1.5 lb. beef skirt
• 1 turnip
• 1 large carrot
• Salt
• and pepper

Method

1. 1

   Remove all the skin and fat from the skirt.

2. 2

   Cut it up in pieces about 0.5 inch square, and put into the soup pot with 2.5 quarts of water and boil, and then add the carrot and turnip, cut up in small pieces about the size of peas.

3. 3

   Boil for 2 hours and season.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 7. The excerpt below is the record exactly as published.

turnip, celery, and one onion, and boil for 3 hours and strain. This makes stock, and may be made a day or two before it is used. Then put a little dripping in the soup pot, cut the meat in small squares, chop an onion finely, and fry them all in the dripping ; add the stock and allow it to boil, then add gradually the oatmeal, a dessertspoonful of salt and a little pepper. Let all boil three-quarters of an hour and serve. Mrs. D. R. Kilpatrick. 24 SKIRT SOUP. i £ lb. beef skirt. I i turnip, i large carrot. | Salt and pepper

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