Alamode Beef Soup
Serves 12
It is thick with meat and minced vegetables.
A modern interpretation · AI-generated from the original record
Ingredients
- 5 gallons water
- 5 pounds soup beef
- an onion
- a carrot
- a turnip
- 12 cloves
- 1 bayleaf
- 1 tablespoon salt
- 1 tea spoonful black pepper
Method
Break up the shanks and bones, wash off in cold water, put them into the boiler with the meat not touching the bottom, boil gently for 6 hours.
Then take out the piece of beef.
Add the cloves and bayleaf and continue boiling until the water is reduced to three gallons.
Strain off the stock through a gravy strainer, skim free from fat, set it on the fire again in the soup pot; cut the vegetables or chop them and throw them in, and mince the piece of beef without any fat and add that likewise.
Boil half an hour, thicken slightly with flour-and-water, season with the salt and pepper.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 8. The excerpt below is the record exactly as published.
Alamode Beef Soup. There is a well established favorite soup Bold in the large cities under this name; whether any relation to beef-a-la-mode or not makes no difference whatever. It is especially adapted for a lunch, or to be made a meal of, being simply made thick and of course nutritions with beef boiled to shreds in it. To make 12 quarts soup take, 5 gallons water. 5 pounds soup beef. Shanks and bones, all the water will cover. An onion, a carrot, a turnip. 12 cloves, 1 bayleaf. 1 tablespoon salt. 1 tea spoonful black pepper
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