Greek Soup

Ingredients

• 4 lbs. of lean beef
• 1 lb. of lean mutton
• I lb of veal
• 4 ozs. of lean ham
• 4 carrots
• 4 onions
• 1 head of celery
• a little soy
• a few allspice
• a few coriander seeds
• some pepper
• some salt
• 10 gts. of water

Method

1. 1

   Cut up the beef, mutton, and veal into small pieces and throw into a stewpan with ten quarts of cold water; add a little salt, and then place on the stove to boil; take off the scum, add a little cold water, and take off the second scum; then cut up the carrots, onions and celery and throw in the pot; add a little more salt, a few allspice and coriander seeds; let it simmer six hours, color the soup with a little soy, and strain it through a fine cloth; take off any fat that may be on the soup with a sheet of paper; before sending to table boil the soup, and place in the tureen a little fried lean ham cut into small pieces.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 4. The excerpt below is the record exactly as published.

Greek Soup—Ingredients—4 lbs. of lean beef, 1 Ib. of lean mut- ton, I lb of veal, 4 ozs. of lean ham, 4 carrots, 4 onions, 1 head of celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 gts. of water

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