Oumbo Soup No. 3

Ingredients

• Procure a knuckle of veal weigbing five or six pounds
• two ounces of butter
• half a pound of lean ham
• two large onions
• two small red peppers
• two grated carrots
• two turnips
• a head of celery
• salt to your taste
• a quart of okras
• eight tomatoes
• a gallon of eold water

Method

1. 1

   Brown the veal in butter, add ham, onions, peppers, carrots, turnips, celery, and salt.

2. 2

   Pour over cold water, bring to a boil, skim, and simmer for four hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 3. The excerpt below is the record exactly as published.

umbo Soup, Ho. 3. Procure a knuckle of veal weigbing five or six pounds, out it in small pieces and brown it in a soup-kettle, witb two ounces of butter ; wben quite brown, add to it balf a pound of lean bam, cut in small pieces ; two large onions witb tbree cloves stuck in eacb ; two small red peppers, two grated carrots, two turnips cut in small pieces, a bead of celery ditto, and salt to your taste. Pour over tbem a pint of cold water, let all come to a boil; stir tbem frequently wben tbe vegetables begin to brown; add a quart of okras cut in slices, eigbt tomatoes peeled and sliced, and a gallon of eold water; bring to a boil, skim il well and set aside to simmer four bours, and serve. aoups. 11 *Beef Soup. Six pounds of shin of oeef, out into pieoes ; put it in a ptn with ihree ounoea of butter, brown over a good fire; take out the meat and put it in a aonp-ketUe, with four onions, four ear- rots and two heads of eelerji all chopped fine ; add a bnnoh of thyme, one of sweet maijoram, a few whole allspioe, four whole cloves, two blades of maoe, and salt and pepper to yoor taste ; pour on all fimr quarts of eold water, bring to a boil, skim well ; then set aside to simmer, elosely oovered, six or eight hours ; then strain ofT and set away. Next day take all the &t from the top, and bring it to a boil half an hour before dinner ; add to it a tablespoonfiil of browning and thicken with two teaspoons of sea-moss fiurina; boU three minutes and serve. *Amb«r Soupi Put half a pound of ham at the bottom of a soup-kettle; en this put three pounds of lean beef and two of veal; out in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer fbur hours ; skim it fire- quently and keep it closely covered; when donci strain it Uirough a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner ; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve. * Brown Soup of Ohiekena. Out up a pair of fowls as for stewing ; season with pepper and salt and dust witih flour ; melt in a pan three ounces of butter, lay the chickens in and fry them brown ; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots, two heads of celery, one onion and three large tomatoes, all eut fine (if in winter, half a can of tomatoes), three cloves 12 COOKER Y FROM E2CFEEIENCE. and t blade of maoe ) bring to a boil, skim well, set ande to simmer three hours ; add a tablespoonfid of browning, stinda through a oollender and serve. * Yermioelli Boup. Prooure a shin of beef, ont in three or four pieees, wash it ▼ery olean and put it in a soup-kettle, with any trimmings you may have of meat or poultry, suoh as neeks, gizzards, livers or feet ; put on them a gallon of oold water, season with pepper and salt ; add a large earrot grated, a head of celery

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