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BEEF SOUP
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BEEF SOUP
Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with
five or six quarts of cold water. Let it boil about two hours, or until it begins to get tender, then season it with a
tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two
tablespoonfuls of rice or pearl barley, one head of celery, and a teaspoonful of summer savory powdered fine; the
vegetables to be minced up in small pieces like dice. After these ingredients have boiled a quarter of an hour, put in
two potatoes cut up in small pieces, let it boil half an hour longer; take the meat from the soup, and if intended 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 and eaten cold with mustard and vinegar, or catsup. Four
hours are required for making this soup. Should any remain over the first day, it may be heated, with the addition of a
little boiling water, and served again. Some fancy a glass of brown sherry added just before being served. Serve very
hot.
Enjoy the BEEF SOUP!
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