|
Packit Service |
20376f |
BEEF SOUP.
|
|
Packit Service |
20376f |
|
|
Packit Service |
20376f |
Take the hind shin of beef, cut off all the flesh off the leg-bone,
|
|
Packit Service |
20376f |
which must be taken away entirely, or the soup will be greasy. Wash the
|
|
Packit Service |
20376f |
meat clean and lay it in a pot, sprinkle over it one small
|
|
Packit Service |
20376f |
table-spoonful of pounded black pepper, and two of salt; three onions
|
|
Packit Service |
20376f |
the size of a hen's egg, cut small, six small carrots scraped and cut
|
|
Packit Service |
20376f |
up, two small turnips pared and cut into dice; pour on three quarts of
|
|
Packit Service |
20376f |
water, cover the pot close, and keep it gently and steadily boiling five
|
|
Packit Service |
20376f |
hours, which will leave about three pints of clear soup; do not let the
|
|
Packit Service |
20376f |
pot boil over, but take off the scum carefully, as it rises. When it has
|
|
Packit Service |
20376f |
boiled four hours, put in a small bundle of thyme and parsley, and a
|
|
Packit Service |
20376f |
pint of celery cut small, or a tea-spoonful of celery seed pounded.
|
|
Packit Service |
20376f |
These latter ingredients would lose their delicate flavour if boiled too
|
|
Packit Service |
20376f |
much. Just before you take it up, brown it in the following manner: put
|
|
Packit Service |
20376f |
a small table-spoonful of nice brown sugar into an iron skillet, set it
|
|
Packit Service |
20376f |
on the fire and stir it till it melts and looks very dark, pour into it
|
|
Packit Service |
20376f |
a ladle full of the soup, a little at a time; stirring it all the while.
|
|
Packit Service |
20376f |
Strain this browning and mix it well with the soup; take out the bundle
|
|
Packit Service |
20376f |
of thyme and parsley, put the nicest pieces of meat in your tureen, and
|
|
Packit Service |
20376f |
pour on the soup and vegetables; put in some toasted bread cut in dice,
|
|
Packit Service |
20376f |
and serve it up.
|