Spring Vegetable Soup

Ingredients

• 2 Ibs. of the shin of beef
• 2 Ibs. of knuckle of veal
• a little salt
• 2 young carrots
• I turnip
• I leek
• % head of celery
• 1 cauliflower
• 1 gill of peas
• 4% of saltspoonful of carbonate of soda

Method

1. 1

   Cut the meat from the bone—do not use the fat; break the bones in halves, do not use the marrow.

2. 2

   Put the meat and bones into a stock pot with five pints of cold water, a teaspoonful of salt will assist the scum to rise, boil quickly and remove scum as it rises, then simmer gently five hours.

3. 3

   Cut carrots and turnips in slices, the head of celery and leek, wash well and cut in squares, put the cauliflower in sprigs after washing.

4. 4

   One hour before serving add vegetables; the sprigs of cauliflower can be put in fifteen minutes before serving.

5. 5

   Put one gill of peas, a teaspoonful of salt, a quarter of a saltspoonful of soda into boiling water and boil fifteen minutes, then put peas in tureen and pour soup over them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 3. The excerpt below is the record exactly as published.

Spring Vegetable Soup — Ingredients—2 Ibs. of the shin of beef, 2 Ibs. of knuckle of veal, a little salt, 2 young carrots, I turnip, I leek, % head of celery, 1 cauliflower, 1 gill of peas, 4% of saltspoon- ful of carbonate of sod

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