Soup made from Bones

Ingredients

• Bones of any freshly roasted meat
• remnants of any poultry or game
• fresh livers
• gizzards
• 1 slice of lean ham
• £ onion
• I turnip
• I leek
• 1 head of celery
• 4 carrots
• 3 tomatoes
• 4% of bay leaf
• 3 or 4 cloves
• 6 pepper corns
• 3 allspice
• 1 bunch of parsley and chervil
• tapioca, sago, vermicelli or semolina

Method

1. 1

   Break up bones into largish pieces, add carcases of roast poultry and fresh livers, gizzards, necks, and a slice of ham.

2. 2

   Place in a soup pan, fill with water, and boil.

3. 3

   Add salt, onion, turnip, leek, celery, carrots, tomatoes, bay leaf, cloves, peppercorns, allspice, and parsley.

4. 4

   Skim thoroughly, simmer gently for six hours.

5. 5

   Strain through a colander and fine sieve, return to heat, and add tapioca, sago, vermicelli, or semolina.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 9. The excerpt below is the record exactly as published.

Soup made from Bones— Ingredients—Bones of any freshly roasted meat, remnants of any poultry or game, fresh livers, gizzards, « necks, combs of any poultry, 1 slice of lean ham, salt, £ onion, I turnip, I leek, 1 head of celery, 4 carrots, 3 tomatoes, 4% of bay leaf, 3 or 4 cloves, 6 pepper corns, 3 allspice, 1 bunch of parsley and chervil, tapioca, sago, vermicelli or semolina

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