Beef Soup
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Beef Soup.
Four pounds of the best part of the shin of the beef to three quarts of cold water. Let it come to a strong boil. Skim until no scum rises. Scrape and wash two large carrots and slice them. Add two large onions, sticking cloves in one of them; one tablespoonful of salt, parsley, one-half a turnip; if you have celery, the tops or waste pieces improve the soup very much, or a teaspoonful of celery seed tied in a fine piece of muslin. When the soup boils up, set it on the back of the stove, where it will simmer constantly for six hours. Then strain the onions, and put them in the oven until they are black, and add to the soup to give a nice color. It is best to make the soup the day before, as you can better strain all the fat off. When the soup is boiled enough strain it through a hair sieve; and when ready to use, boil rice or vermicelli in it for a few minutes.
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Beef Soup.
Four pounds of the best part of the shin of the beef to three quarts of cold water. Let it come to a strong boil. Skim until no scum rises. Scrape and wash two large carrots and slice them. Add two large onions, sticking cloves in one of them; one tablespoonful of salt, parsley, one-half a turnip; if you have celery, the tops or waste pieces improve the soup very much, or a teaspoonful of celery seed tied in a fine piece of muslin. When the soup boils up, set it on the back of the stove, where it will simmer constantly for six hours. Then strain the onions, and put them in the oven until they are black, and add to the soup to give a nice color. It is best to make the soup the day before, as you can better strain all the fat off. When the soup is boiled enough strain it through a hair sieve; and when ready to use, boil rice or vermicelli in it for a few minutes.
