Gravy Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

a shin of beef, with the bone well chopped
six quarts of water ↝ Water, tap [Tap water]
a pint of pease
six onions ↝ Onions, raw [Vegetables and Vegetable Products]
a quart of strong beef broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
beet leaves ↝ Beets, raw [Vegetables and Vegetable Products]

Instructions (8)

Put the shin of beef with the bone well chopped into a saucepan with six quarts of water, a pint of pease, and six onions.
Set it over the fire and let it boil gently till the juices of the meat are drawn out.
Strain the liquor through a sieve.
Add to it a quart of strong beef broth.
Season it to your taste with pepper and salt.
Put in a little celery and beet leaves.
When it has boiled till the vegetables are tender, pour it into a tureen.
Take it to table.

Original Text

Gravy Soup.
TAKE a shin of beef, with the bone well chopped, and put it into your saucepan with six quarts of water, a pint of pease, and six onions. Set it over the fire, and let it boil gently till the juices of the meat are drawn out: then strain the liquor through a sieve, and add to it a quart of strong beef broth. Season it to your taste with pepper and salt, and put in a little celery and beet leaves; and when it has boiled till the vegetables are tender, pour it into a tureen, and take it to table.

Notes

—