Soup, Portable

Ingredients

• one or two knuckles of veal
• one or two shins of beef
• 3 lbs. of beef
• as much water only as will cover them
• any sort of spice you like
• three large onions

Method

1. 1

   Boil one or two knuckles of veal, one or two shins of beef, and 3 lbs. of beef, in as much water only as will cover them.

2. 2

   Take the marrow out of the bones, put any sort of spice you like, and three large onions.

3. 3

   When the meat is done to rags strain it off, and put it into a very cold place.

4. 4

   When cold, take off the cake of fat, put the soup into a double-bottomed tin saucepan, and set it on a pretty quick fire, but do not let it burn.

5. 5

   It must boil fast and uncovered, and be stirred constantly for eight hours.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 467. The excerpt below is the record exactly as published.

SOUP, Portable. — Boil one or two knuckles of veal, one or two shins of beef, and 3 lbs. of beef, in as much water only as will cover them. Take the marrow out of the bones, put any sort of spice you like, and three large onions

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