Clear Gravy Soup

Ingredients

• 3 qts. water
• 2 carrots
• 1 turnip
• 1 onion
• 1 teaspoonful peppercorns
• 1 piece of ginger
• 4 cloves
• A few sweet herbs
• A ham bone
• White and shell of one egg
• 1 tablespoonful N.Q.M.E. Co.'s Liebig's Extract of Meat

Method

1. 1

   Cut vegetables (not too fine), put into saucepan with water, ham bone, cloves, peppercorns, ginger, and herbs.

2. 2

   Boil for an hour, beat white and shell of egg, add to stock, simmer for five minutes, strain through a towel.

3. 3

   If not clear, strain again, return to saucepan with Liebig's Extract and simmer until required.

4. 4

   Vegetables may be cut into fancy shapes and served with the soup.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 8. The excerpt below is the record exactly as published.

1 onion 1 pinch saffron. Mode. — Out the vegetables as for Julienne soup, boil well in the stock until cooked ; half an hour before serving add the frimsels and saffron. To Make Frimsels. — Beat one egg well with a pinch of salt, then add sufficient flour to thicken it enough to roll out. Boll as thin as a water, allow to dry, then fold and cut as thin as vermicelli ; add these to the soup. Soups. ; i 8— OYSTER SOUP. (Made in a quarter of an hour.) 1 pt. milk 1 teaspoonful parsley 1 pt. water Salt and pepper 6 doz. oysters 1 biscuit (plain). Small piece of butter ; thicken with a little cornflour. Mode. — Boil the milk and water and add the pepper, sfilt, and the biscuit pounded up, thicken with a little corn- flour, add the oysters, parsley, and a little nutmeg, also the butter ; stir well and serve at once. 19— LOBSTEE OE CEAB SOUP. 1: crab or lobster i pt. milk 2 qts. fish stock Juice of 1 lemon Salt and pepper Parsley Mode. — Pick all the flesh from the lobster or crab, boil it in the milk for half an hour, then add the stock, . squeeze into it a lemon, allow it to simmer until required, thicken with a little cornflour, and just before serviDg add the parsley. North Queensland Meat Export Company's Liebig's Extract of Beef. In private houses where there are not many servants kept, Liebig's Extract of Meat is most useful for cooking purposes in every way ; it gives very little trouble for soup making, entrees, gravies, sandwiches and many other things. It saves time, money, and in many cases temper. It promotes the appetite and assists digestion. No house should be without it. It is especially attractive to the capricious appetite of an invilid. It is already recognised by the cooks of the leading hotels, as well as housekeepers in private life, especially in summer when we have such very hot weather, as being always ready and good. Soyps. 20— GIBLET SOUP. 2 sets giblets 1 carrot 1 turnip 1 onion 2 qts. water 8 peppercorns 4 cloves 1 hard boiled egg 1 tablespoonful of N,Q.M.E. Co. 's Liebig',* Extract of Meat. Mode. — Wash and clean the giblets, scald the feet and remove the outer skins, chop up the neck and the giblets into small pieces, put them into a saucepan with the water, peppercorns and cloves. Slice the vegetables very small and tie up in a piece of muslin, and when the water is boiling, put them in with the giblets and a bunch of sweet herbs, allow them to boil for three hours, then remove the vegetables. Put the flour and butter into a pan and when brown add a little of the soup ; stir well, then pour it back into the saucepan and add the Liebig ; salt to taste. Mix the yolk of the egg with a little flour and salt, make into small balls the size of a pea and cut up the white into small strips, and when you have put the soup into a tureen add the egg and serve at once. 21— CLEAE GEAYY SOUP. 3 qts. water 2 carrots 1 turnip 1 onion J teaspoonful peppeix^orns 1 piece of ginger 4 cloves A few sweet herbs A ham bone White and shell of one egg 1 tablespoonful N.Q.M.E. Co.'s Liebig's Extract of Meat

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