Shin of Beef Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 12.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

1 lb. of shin of beef
1 lb. of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
1/2 a pint of peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
2 oz. of rice ↝ Rice, cooked, NFS [Rice]
2 heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
3 quarts of water ↝ Water, tap [Tap water]

Instructions (4)

Cut the beef into thin slices, chop the potatoes and onion, and put them in a stewpan with the water, peas, and rice.
Stew gently till the gravy is drawn from the meat; strain it off, take out the beef, and pulp the other ingredients through a coarse sieve.
Put the pulp back in the soup, cut up the celery in it, and simmer till this is tender.
Season, and serve with fried bread cut into it.

Original Text

II.

146. INGREDIENTS.—1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, 1/2 a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to taste, 3 quarts of water.

Mode.—Cut the beef into thin slices, chop the potatoes and onion, and put them in a stewpan with the water, peas, and rice. Stew gently till the gravy is drawn from the meat; strain it off, take out the beef, and pulp the other ingredients through a coarse sieve. Put the pulp back in the soup, cut up the celery in it, and simmer till this is tender. Season, and serve with fried bread cut into it.

Time.—3 hours. Average cost, 4d. per quart.

Seasonable from September to March.

Sufficient for 12 persons.

Notes

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