A GOOD FAMILY SOUP

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

Source: The Book of Household Management
Time: Cook: 240 min Total: 300 min
Yield: 12.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Remains of a cold tongue ↝ Tongue [Liver and organ meats]
2 lbs. of shin of beef
any cold pieces of meat or beef-bones ↝ Pheasant, raw, meat only [Poultry Products]
2 turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
4 quarts of water ↝ Water, tap [Tap water]
1/2 teacupful of rice ↝ Rice, cooked, NFS [Rice]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]

for serving

kernels and soft parts of the tongue ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
a small quantity of fresh carrot, turnip, and onion ↝ Carrots, fresh, cooked with oil [Carrots]
toasted bread ↝ Bread, vegetable [Yeast breads]

Instructions (4)

Put all the ingredients in a stewpan, and simmer gently for 4 hours, or until all the goodness is drawn from the meat.
Strain off the soup, and let it stand to get cold.
The kernels and soft parts of the tongue must be saved.
When the soup is wanted for use, skim off all the fat, put in the kernels and soft parts of the tongue, slice in a small quantity of fresh carrot, turnip, and onion; stew till the vegetables are tender, and serve with toasted bread.

Original Text

A GOOD FAMILY SOUP.

190. INGREDIENTS.—Remains of a cold tongue, 2 lbs. of shin of beef, any cold pieces of meat or beef-bones, 2 turnips, 2 carrots, 2 onions, 1 parsnip, 1 head of celery, 4 quarts of water, 1/2 teacupful of rice; salt and pepper to taste.

Mode.—Put all the ingredients in a stewpan, and simmer gently for 4 hours, or until all the goodness is drawn from the meat. Strain off the soup, and let it stand to get cold. The kernels and soft parts of the tongue must be saved. When the soup is wanted for use, skim off all the fat, put in the kernels and soft parts of the tongue, slice in a small quantity of fresh carrot, turnip, and onion; stew till the vegetables are tender, and serve with toasted bread.

Time.—5 hours. __Average cost_,3d. per quart.

Seasonable at any time.

Sufficient for 12 persons.

Notes

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