Soup (Brown)

Ingredients

• three pounds of neck of mutton or shin of beef
• two spoonfuls of brown flour
• a spoonful of sugar
• a little butter
• a good glass of dark wine
• eight cloves
• a blade of mace
• some pepper, bruised

Method

1. 1

   Make stock, add fried onions, boil well.

2. 2

   Strain, add brown flour mixed with sugar and butter until dark brown.

3. 3

   Mix with wine, cloves, mace, and pepper.

4. 4

   Boil for 2-3 hours.

5. 5

   Serve with toasted bread cut like dice and fried in butter.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 78. The excerpt below is the record exactly as published.

SOUP {BROWN). (My Mother's Recipe.) Make a good stock of either neck of mutton (three pounds will make two quarts of excellent stock) or shin of beef. Add some fried onions ; let all boil well together. When strained, add two spoonfuls of brown flour. Take a spoonful of sugar and a little butter ; let it melt together till quite a dark brown. Mix with the flour a good glass of dark wine, eight cloves, a blade of mace, some pepper, bruised

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