Spanish Soup

Ingredients

• a piece of the shin of beef weighing about four pounds
• one pound of the knuckle of ham
• a gallon of cold water
• half a tea-spoonful of cold water
• a table-spoonful of rice
• a pint of Brussels sprouts
• an onion thinly sliced

Method

1. 1

   Break the bones of the beef and tie the meat.

2. 2

   Put into a pot with cold water, bring to boil, remove scum, and simmer for two and a half hours.

3. 3

   Add rice and boil for an hour longer.

4. 4

   Half an hour before serving, add Brussels sprouts and onion.

5. 5

   Remove bones, garnish meat with sprouts, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1875. The excerpt below is the record exactly as published.

Spanish Soup. — Take a piece of the shin of beef weighing about four pounds, and one pound of the knuckle of ham. Break the bones into small pieces with a cleaver, and tie the meat with string to keep it in shape. Put it into a large pot, and pour over it a gallon of cold water. Bring the liquor gently to the point of boiling, remove the scum carefully, and, before it fully boils, throw half a tea-spoonful of cold water into it once or twice, to assist the scum in rising. Add a little pepper, draw the pan to the side of the fire, and let its contents simmer gently and steadily for two hours and a half. Blanch a table-spoonful of rice, throw it into the soup, and boil it an hour longer. Half an hour before the soup is to be served, put into it a pint of Brussels sprouts and an onion thinly sliced

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