Spring Vegetable Soup

Ingredients

• 2 lbs. shin of beef
• 2 lbs. knuckle of veal
• 1 turnip
• 2 young carrots
• 1 leek
• 1/2 head of celery
• 1 gill of peas
• 1/2 saltspoonful of carbonate of soda
• a little salt

Method

1. 1

   Cut the meat from the bone, breaking the bones in halves.

2. 2

   Put meat and bones into a stock-pot with 5 pints of cold water and a teaspoonful of salt.

3. 3

   Boil quickly, removing scum, then simmer gently for 6 hours.

4. 4

   Add sliced carrots, turnips, celery, and leek one hour before serving.

5. 5

   Add cauliflower 15 minutes before serving.

6. 6

   Boil peas separately and add to the soup before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 4. The excerpt below is the record exactly as published.

Spring Vegetable Soup — 2 lbs. shin of beef, 2 lbs. knuckle of veal, a little salt, 2 young carrots, 1 turnip, 1 leek, }/2 head of celery, 1 cauliflower, 1 gill of peas, }^ saltspoonful of carbonate of soda.

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