Vegetable Soup

Ingredients

• wash a beef shank in several waters
• put it in a large kettle of cold water
• one onion
• three carrots
• one large turnip
• a little parsley
• thyme
• one very small pepper pod
• three tablespoonfuls of brown sugar
• one teaspoonful of black pepper

Method

1. 1

   Boil beef shank in cold water, skim impurities, strain stock, add vegetables, and boil for an hour.

2. 2

   Pour in thickening of milk and flour before serving.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.

thyme, parsley, pepper and salt. Then stir a small dessertspoonful of flour into boiling soup ; serve with cubes of toasted bread. PEA SOUP. For one-half peck of peas, if fresh, boil shells in two quarts of water one half hour. Strain off and put in half of the peas, boil one half hour; then put in the remainder. When tender take out one cup of the peas, and put the rest through a sieve or colander, then put back on the stove and add two ounces of butter with one tablespoonful of flour. Stir into it pepper and salt and one half pint of creain or rich milk. Serve with croutons or fried bread. Mrs. Atncy Fallon, Wayne, Pa. VEGETABLE SOUP. Earl}' in the morning wash a beef shank in several waters. Break the bone and put it in a large kettle of cold water. Let it boil steadily until an hour before dinner. Skim off the impurities of the meat as soon as they begin to rise. Before adding vegetables strain the stock; then put in equal quantities of the following: Potatoes, cabbage, tomatoes, grated corn ; also one onion, three carrots, one large turnip, a little pars- ley, thj'me and small piece of garlic if liked, one ver}^ small pepper pod, three tablespoonfuls of brown sugar, one teaspoonful of black pepper

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