Vegetable Soup

Ingredients

• Two pounds of coarse, lean beef
• two pounds of knuckle of veal
• two pounds of mutton bones
• pound of lean ham
• four large carrots
• two turnips
• two onions
• bunch of herbs
• three tablespoonfuls of butter
• two of flour
• one tablespoonful of sugar
• salt and pepper
• seven quarts of water

Method

1. 1

   Put meat, bones, herbs, and water on to cook slowly for five hours.

2. 2

   Strain, season, and put meat and bones back into stock.

3. 3

   Fry sliced carrots, turnips, and onions in butter until brown, add stock, stew vegetables, and thicken with flour.

4. 4

   Rub through a colander, heat, and serve.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 11. The excerpt below is the record exactly as published.

, two tablespoonfuls of butter rubbed in one of flour, two Mother's Cook Book. 28 onions, two carrots, two turnips, three cloves stack In an onion, one blade of mace, bunch of herbs, six quarts of water, pepper and salt, one cup of boiling milk. Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour's stewing, add the rest of the cold wator — one gallon. Oover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick oat bones and meat. Season these highly and put, as is your Saturday custom, into a wide-mouth jar, or a large, bow). Add to them three quarts of stock, well salted, and, when pold, keep on ice. Cool to-day's stock; remove the fat, season, put in chopped parsley, and pnt over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten minutes after the last boil, and been carefully skimmed, poor into the tureen, and stir in the hot, thickened milk. SHIN OF BEEP SOUP. Get a shin-bone of beef weighing four or five pounds; let the butcher saw it in pieces about two inches long, that the marrow may become the better incorporated with the soup, and so give it greater richness. Wash the meat in cold water; mis together of salt and pepper each a table spoonful, rub this well into the meat, then pnt into a soup-pot; put to it as many quarts of water as there are pounds of meat, and set it over a moderate fire, until it comes to a boil, then take off whatever scum may have risen, after which cover it close, and set it where it will boil very gently for two hours longer, then skim it again, and add to it the proper vegetables, which are these — M ItoTHE&'a Coos Book. one large carrot grated, one large turnip cut in slices (the yellow or rata baga is best),ono leek cut in slices, one bnnch of parsley cut small, six small potatoes peeled and cut in half, and a teacnpful of pearl barley well washed, then cover it and let it boil gently for one hour, at which time add an- other tablesponful of salt and a thickening made of a table- spoonful of wheat flour and a gill of water, stir it in by the spoonful; cover it for fifteen minutes and it is done. Three hours and a half is required to make this soap; it is the best for cold weather. Should any remain over the first day, it may he heated with the addition of a little boil- ing water, and served again. Take the meat from the soup, and if to be served with it, take out the bones, and lay it closely and neatly on a dish, and garnish with sprigs of parsley ; serve made mustard and catsup with it. It is very nice pressed andeaten with must- ard and vinegar or catsup. MUTTON SOUP WITH TAPIOCA. Three pounds perfectly lean mntton. The scrag makes good soup and costs little. Two or three pounds of bones, well pounded, one onion, two turnips, two carrots, two stalks of celery, a few sprigs of parsley; if you have any to- matoes left from yesterday, add them, four tablespoonfuls of pearl or granulated tapioca (not heaping spoonfuls), four quarts of water. Put on the meat, cut in small pieces, with the bones,in two quarts of cold water. Heat very slowly, and when it boils, pour in two quarts of hot water from the kettle. Chop the vegetables, cover with cold water. S« soon as they begin to simmer, throw off the first water, replenishing with hot, and stew until they are boiled to pieces. The meat should cook steadily, never fast, five hours, keeping the pot-lid on. Strain into a great bowl; let it cool to throw the fat to the surface; skim and return to the fire. Season with pepper Motheb's Cook Booh. 2B and salt, boil up, take off the scum; add the vegetables with their liquor. Heat together ten minutes, strain again, and bring to a slow boil before the tapioca goes in. This should have been soaked for one hour in cold water, then cooked in the same within another vessel of boiling water until each grain is clear. It is necessary to stir up often from the bot- tom while cooking. Stir gradually into the soup until the tapioca is dissolved. Send around grated cheese with this soup. VEAL SOUP. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boiL Prepare one-fourth pound of macaroni by boiling it " by itself, with sufficient water to cover it; add a little but- ter to the macaroni when it is tender, strain the soup and season to taste with salt and pepper, then add the macaro- ni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. OX-TAIL SOUP. TJake two ox tails and two whole onions, two carrots, a small turnip, two tablespooufuls of flour, and a little white pepper, add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into email pieces, return the bones to the pot, for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of ar- rowroot to add to it with the meat cut from the bones, and let all boil for a quarter of an hour. VEGETABLE SOUP. Two pounds of coarse, lean beef, cut into stripe, two pounds of knuckle of veal chopped to pieces, two pounds of mutton bones, and the bones left from your cold veal crack* 98 MoiHBB'a Coos Book. *d to splinters, pound of lean ham, four large carrots, two turnips, two onions, bunch of herbs, three tables poonfu Is of batter, and two of flour, one tableepoonf ul of sugar, salt and pepper, seven quarts of water

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