Clear Soup

Ingredients

• five pounds of shin of beef
• one pound of knuckle of veal
• three medium-sized carrots
• two turnips
• two leeks
• four onions
• two gallons of water
• a teaspoonful of peppercorns
• two cloves

Method

1. 1

   Soak the shin of beef and knuckle of veal in cold water for six hours.

2. 2

   Place meat and blanched vegetables in a stock-pot with water, peppercorns, and cloves.

3. 3

   Boil for one hour, remove vegetables, and continue boiling meat for three more hours, skimming off fat.

4. 4

   Clarify fat for frying.

5. 5

   Remove meat and serve.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 4. The excerpt below is the record exactly as published.

Clear Soup. Procure five pounds of shin of beef, one pound of knuckle of veal, and soak for six hours in plenty of cold water. Procure vegetables as follows : — three medium-sized carrots, two turnips, two leeks, four onions, all of which should be blanched. Into a stock-pot place the meat and vegetables and two gal- lons of water, into which drop a teaspoonful of peppercorns and two cloves; bring to boil and after they have boiled to- gether for one hour, carefully remove vegetables for use with your soup, after being cut into fancy shapes. Continue boiling the meat for a further three hours, occa- sionally skimming off fat, and taking care to fill up the stock- pot with BOILING WATER should the liquor show signs of dimin- ishing. The fat skimmed off should be dropped into a bowl and, after clarifying, can be used for frying. The meat should be removed from the stock and placed on a flat dish. CLARIFYING SECOND STOCK. — If you have any cold meat you desire to be used up, place it on a dish and leave in oven un- til a light brown. Place this in a stock-pot with the meat left from stock-pot (see above) on top. Fill up with cold water and bring to boil, skimming thoroughly and always replenishing the liquor by addition of BOILING WATER. Add two onions, two carrots, one leek, one turnip and a sprig of parsley, all pre- viously blanched; to these add a teaspoonful of peppercorns and salt to taste. Boil for five hours, after which strain through a muslin into a large bowl and leave until next day, when skim off fat which may have collected. Now pass through a meat chopper three pounds of lean gravy beef. Place this in a large bowl, adding whites of two eggs, squeezing together so as to compact. Add two quarts of water, glass by glass, squeezing the mass all the while. Now add the stock as above, place in a very clean stock-pot, and bring to boil, continually stirring. When boiling, place stock- pot on side of stove and let simmer slowly for one hour. Now strain the liquor through a double fold of muslin into a bowl and set on a shelf in the pantry, raising it on small blocks so that air may pass beneath, thus allowing to cool rapidly and prevent fermentation. 2 STANDARD COOKERY. The carcase of a chicken, broken small and slightly browned in the oven, is a valuable addition to the above when simmer- ing by the stove-side. Stock for Brown Sauce. INGREDIENTS. — Three pounds knuckle of beef; two pounds knuckle of veal, one ham-bone or half-pound of ham fat. The carcase of a chicken. Mutton or duck should never be used. Into a stock-pot place three onions, shredded, one carrot, blanched and thinly sliced, six tomatoes, without seeds (half a can of tomato puree, with teaspoonful of castor sugar, will do if fresh tomato is unobtainable) ; add the ham fat and a little dripping. Allow to simmer, but not to take color, for a quarter of an hour. Now add the meat and fill up with two gallons of water

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