Soup from Left-Overs

Ingredients

• just Yi a lb.
• 6 cups cold water
• 2 tablespoons of cut carrot
• 1 tablespoon of cut onion
• 1 stalk of celery
• 1 tablespoon of salt
• 1 tablespoon of chopped parsley

Method

1. 1

   Put soup meat with cold water, add carrot, onion, and celery, and boil for 2 hrs.

2. 2

   Remove meat, cut into pieces, return to stock, add gravy, leftover onion, potato, salt, pepper, and parsley.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 102. The excerpt below is the record exactly as published.

SOUP FROM LEFT-OVERS.- We have a little gravy from yesterday and a little onion; there was a deviled potato left and 1 stalk of celery; purchase a very small piece of soup meat, just Yi a lb., put it on with 6 cups cold water, and add 2 tablespoons of cut carrot, 1 tablespoon of cut onion; cut the celery and let it boil 2 hrs. Take out the meat, cut it up into small pieces, put back into the stock, add the gravy, the left-over onion, and the potato, also 1 tablespoon of salt, a little white pepper and 1 tablespoon of chopped parsley

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