Four pounds of soup beef, eight quarts of water, two table-
spoons of salt. Boil slowly, remove the scum, add one carrot,
one turnip, one onion with three cloves stuck in it, a elove of
garlic, two leeks and a stalk of celery✪ Beef Broth tied together. Cover
partially, add a little water when required to replace that evapo-
rated, and let simmer five hours. Skim the fat and strain
through a wet bag.
Beef Ek>up
Take four pounds of beef, not too fat, four whole onions
medium size, five small carrots or one largo one, and cover with
cold water. When ali come to a boil, boil slowly and skim.
80UP8 T7
Then add sali and pepper carefully. Set back on the stoye and
siniiDer until the meat is very well done. Take off the stove and
add two or three small strips of green pepper while hot. Set in a
cold place over night. Next day skim ali the grease off, remove
the beef and vegetables save the carrot. Strain the soup, return
it to the kettle, add the carrot, boil or simmer until the meat is
heated well through. Thicken with flour and water stirred
smoothly until a little thick. Boil rice, well done, in a rice
boiler. Place a tablespoon of rice in a soup piate and pour the
80up over it. To this can be added pieces of the meat and
carrot if desired, or it can be used as a clear soup. It is im-
proved by chopped parsley added after the soup is thickened,
and let stand a short time to extract the flavor.
Mutton 8oup
Mutton makes a very delicate soup boiled according to the di-
lections for beef soup. Use onions in the same way and flavor
with a little stewed tomatoes that bave been cooked and seasoned.
Ourry Soup
Put f our pounds of lean beef in a kettle and pour over it three
qnarts of cold water and one teaspoonful of salt. Let it stand
one hour, then set it on the Are and cook slowly for two hours.
Chop the foUowing: two onions, two potatoes, one small carrot,
one head of lettuce, and add to the soup. Cook one hour longer,
then strain. Return to the kettle and add two tablespoonf uls
of rice, one scant tablespoonful of curry powder✪ Curry Soup, season to taste,
and cook one hour longer. Serve very hot with cheese straws.
Ox-tail Soup
Cut in short pieces two ox tails and soak them in f resh water
for three hours, changing the water once in a while. Put on the
fire, cover with cold water, boil five minutes, cool and wash well.
Drain, put into a saucepan with two quarts of beef broth, two
78 MBS. 8EELY'8 COOK BOOK
quarta of water, two carrots, one onion with two whole cloves
stuck in it, a bunch of parsley, a head of celery, and a little salt*
Then cook slowly for about three hours. With a skimmer
transfer the tails to another stewpan, drain the carrots, strain
and free the broth of ita fai, and thicken with three ounces of
flour browned in three ounces of butter. Add two glasses
of Sherry and a glass of Port wine, white pepper, and a daah of
cayenne. Boil one hour, skim, and press through a cloth over
the ox tails. Add the carrot cut in small pieces and two dozen
small glazed onions. Boil a few minutes longer, skim again,
and serve.
Bmnoiae Ek>ap ✪ Ox-tail Soup
Page 44 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Four pounds of soup beef, eight quarts of water, two tablespoons of salt. Boil slowly, remove the scum, add one carrot, one turnip, one onion with three cloves stuck in it, a clove of garlic, two leeks and a stalk of celery tied together. Cover partially, add a little water when required to replace that evaporated, and let simmer five hours. Skim the fat and strain through a wet bag.
Beef Soup
Take four pounds of beef, not too fat, four whole onions medium size, five small carrots or one large one, and cover with cold water. When all come to a boil, boil slowly and skim.
80UP8 T7
Then add salt and pepper carefully. Set back on the stove and simmer until the meat is very well done. Take off the stove and add two or three small strips of green pepper while hot. Set in a cold place over night. Next day skim all the grease off, remove the beef and vegetables save the carrot. Strain the soup, return it to the kettle, add the carrot, boil or simmer until the meat is heated well through. Thicken with flour and water stirred smoothly until a little thick. Boil rice, well done, in a rice boiler. Place a tablespoon of rice in a soup plate and pour the soup over it. To this can be added pieces of the meat and carrot if desired, or it can be used as a clear soup. It is improved by chopped parsley added after the soup is thickened, and let stand a short time to extract the flavor.
Mutton Soup
Mutton makes a very delicate soup boiled according to the directions for beef soup. Use onions in the same way and flavor with a little stewed tomatoes that bave been cooked and seasoned.
Curry Soup
Put four pounds of lean beef in a kettle and pour over it three quarts of cold water and one teaspoonful of salt. Let it stand one hour, then set it on the Are and cook slowly for two hours. Chop the following: two onions, two potatoes, one small carrot, one head of lettuce, and add to the soup. Cook one hour longer, then strain. Return to the kettle and add two tablespoonfuls of rice, one scant tablespoonful of curry powder, season to taste, and cook one hour longer. Serve very hot with cheese straws.
Ox-tail Soup
Cut in short pieces two ox tails and soak them in fresh water for three hours, changing the water once in a while. Put on the fire, cover with cold water, boil five minutes, cool and wash well. Drain, put into a saucepan with two quarts of beef broth, two
quarts of water, two carrots, one onion with two whole cloves stuck in it, a bunch of parsley, a head of celery, and a little salt. Then cook slowly for about three hours. With a skimmer transfer the tails to another stewpan, drain the carrthen strain and free the broth of its fat, and thicken with three ounces of flour browned in three ounces of butter. Add two glasses of Sherry and a glass of Port wine, white pepper, and a daah of cayenne. Boil one hour, skim, and press through a cloth over the ox tails. Add the carrot cut in small pieces and two dozen small glazed onions. Boil a few minutes longer, skim again, and serve.
Printanière Soup
Records on this page
Beef SoupBeef BrothCurry SoupOx-tail Soup