Clarifying Soup
Serves 2
The stock should be clear and bright, resembling pale sherry.
A modern interpretation · AI-generated from the original record
Ingredients
- a pound of freshly killed raw beef
- the whole of a raw egg
- two tablespoonfuls (one ounce) of the cold broth
Method
Chop the beef and pass it through a mincing machine.
Remove all fat, gristle, and sinew.
In a basin, mix the minced meat with the raw egg and cold broth to a pulp.
Stir this mixture into the cold soup on the stove, stirring until it begins to boil.
Let it simmer gently for one hour, then strain through a scalded soup cloth without disturbing the sediment.
Nutrition per serving
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 15. The excerpt below is the record exactly as published.
Clarifying- Soup. — If the soup has been kept simmering- at a temperature of from 170° to 180° — boiling point being 212° — and if it has been thoroughly skimmed and carefully strained, it ought to be clear. But it is often the case that clarifying is needed. It is a great mistake to do this with white of egg only, as the soup loses flavour in consequence. The proper way is to use raw meat mixed with the whole of a raw egg, being careful not to use any of the shell. Take a pound of freshly killed raw beef, chop it up, and pass it through the mincing machine. Carefully remove all fat, gristle, and sinew. Put the meat into a basin, and break the egg into it. Add two tablespoonfuls (one ounce) of the cold broth
Cook this with the app: pantry check, scaling, and the assistant.