Winter Soup

Ingredients

• bones of a joint of dressed beef which weighed six or seven pounds
• four quarts of cold water
• two large onions sliced
• a tea-spoonful of whole pepper
• a dessert-spoonful of salt
• eight large carrots

Method

1. 1

   Break beef bones into small pieces, add to a stewpan with cold water, onions, pepper, and salt.

2. 2

   Bring to a boil, skim, then simmer until bones are clean.

3. 3

   Strain, cool, and remove fat.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2324. The excerpt below is the record exactly as published.

Winter Soup. — Break into small pieces the bones of a joint of dressed beef which weighed six or seven pounds before it was roasted. Put these into a stewpan, pour over them four quarts of cold water, or the liquor in which fresh beef or mutton has been boiled, and add two large onions sliced, a tea-spoonful of whole pepper, and a dessert- spoonful of salt. Bring the liquor to the boil, skim carefully, draw it back, and let it simmer gently till the bones are quite clean. Strain the liquor, let it go cold, and free it entirely from fat. Wash and scrape eight large carrots

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