Thick Soup from Sunday’s Sirloin Bone

Ingredients

• four or five carrots
• six onions
• two sticks of celery
• a teaspoonful of peppercorns
• cooked sirloin bone
• two ounces of lean ham
• one lump of sugar
• one teaspoonful of salt
• a dessertspoonful of cream

Method

1. 1

   Combine vegetables in a stewpan with water, add sirloin bone and ham.

2. 2

   Simmer for 2-2.5 hours.

3. 3

   Strain, return to heat, and add sugar and salt.

4. 4

   Before serving, stir in cream for improvement.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 28. The excerpt below is the record exactly as published.

Thick Soup from Sunday’s Sirloin Bone. — ( Family Recipe.) — Cut off the red part of four or five carrots (leav- ing out the hard core inside each), slice six onions and two sticks of celery, and add a teaspoonful of peppercorns. Put the vegetables into a stewpan and cover them with water, but be careful not to drown them. Break your cooked sirloin bone into several pieces, and add it to the vegetables. If possible, put in two ounces of lean ham or knuckle of bacon, cut into little bits. Let the soup simmer from two hours to two hours and a half. Then strain it through a tamis-cloth, and return it to the stewpan to warm up, adding one lump of sugar and one tea- spoonful of salt, but no pepper. Before taking it off the fire the addition of a dessertspoonful of cream

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