Stock for Clear Soup
From The "A1" cookery book, 1901
Serves 7
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 lbs. shin of beef
- 2 oz. lean bacon or ham
- 1 oz. butter
- 1 onion stuck with two cloves
- ^ a small turnip
- 1 lump of sugar
- 2 carrots
- 1 head of celery
- 12 peppercorns
- £ blade mace
- 1 bunch of sweet herbs
- salt to taste
- 2 quarts of water
- bones and trimmings of poultry or meat
Method
Rub the butter on the bottom of the stew-pot, add the meat and bacon cut into small pieces, half a pint of cold water, and all other ingredients.
Cover and place on a sharp fire, stirring occasionally.
Once the bottom is covered with a jelly-like substance, add two quarts of cold water and simmer gently for five hours, skimming off the scum.
Strain through a hair sieve and remove fat when cold.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 9. The excerpt below is the record exactly as published.
Stock for Clear Soup. — Ingredients : 4 lbs. shin of beef, 2 oz. lean bacon or ham, 1 oz. butter, 1 onion stuck with two cloves, ^ a small turnip, 1 lump of sugar, 2 carrots, 1 head of celery, 12 peppercorns, £ blade mace, 1 bunch of sweet herbs, salt to taste, 2 quarts of water, bones and trimmings of poultry or meat
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