A Cheap and Good Stew Soup

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Soup Base
Thickening and Seasoning
Optional Vegetable Addition
Instructions (10)
  1. Put from four to five pounds of the gristly part of the shin of beef into three quarts of cold water.
  2. Stew it very softly indeed, with the addition of the salt and vegetables directed for bouillon (see page 7), until the whole is very tender.
  3. Lift out the meat.
  4. Strain the liquor.
  5. Put the strained liquor into a large clean saucepan.
  6. Add a thickening of rice-flour or arrow-root, pepper and salt if needed, and a tablespoonful of mushroom catsup.
  7. Cut all the meat into small, thick slices.
  8. Add the sliced meat to the soup.
  9. Serve as soon as it is very hot.
  10. Alternatively, the thickening and catsup may be omitted, and all the vegetables, pressed through a strainer, may be stirred into the soup instead, before the meat is put back into it.
Original Text
A CHEAP AND GOOD STEW SOUP. Put from four to five pounds of the gristly part of the shin of beef into three quarts of cold water, and stew it very softly indeed, with the addition of the salt and vegetables directed for bouillon (see page 7), until the whole is very tender; lift out the meat, strain the liquor, and put it into a large clean saucepan, add a thickening of rice-flour or arrow-root, pepper and salt if needed, and a tablespoonful of mushroom catsup. In the mean time, cut all the meat into small, thick slices, add it to the soup, and serve it as soon as it is very hot. The thickening and catsup may be omitted, and all the vegetables, pressed through a strainer, may be stirred into the soup instead, before the meat is put back into it.
Notes
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