Brilla Soup

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

Source: The Book of Household Management
Yield: 10.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

4 lbs. of shin of beef
3 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a large sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
4 quarts water ↝ Water, tap [Tap water]

Instructions (6)

Mode

Take the beef, cut off all the meat from the bone, in nice square pieces, and boil the bone for 4 hours.
Strain the liquor, let it cool, and take off the fat.
Then put the pieces of meat in the cold liquor.
Cut small the carrots, turnips, and celery.
Chop the onions, add them with the thyme and seasoning, and simmer till the meat is tender.
If not brown enough, colour it with browning.

Original Text

BRILLA SOUP.

166. INGREDIENTS.—4 lbs. of shin of beef, 3 carrots, 2 turnips, a large sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4 quarts water.

Mode.—Take the beef, cut off all the meat from the bone, in nice square pieces, and boil the bone for 4 hours. Strain the liquor, let it cool, and take off the fat; then put the pieces of meat in the cold liquor; cut small the carrots, turnips, and celery; chop the onions, add them with the thyme and seasoning, and simmer till the meat is tender. If not brown enough, colour it with browning.

Time.—6 hours. Average cost, 5d. per quart.

Seasonable all the year.

Sufficient for 10 persons.

THYME.—This sweet herb was known to the Romans, who made use of it in culinary preparations, as well as in aromatic liqueurs. There are two species of it growing wild in Britain, but the garden thyme is a native of the south of Europe, and is more delicate in its perfume than the others. Its young leaves give an agreeable flavour to soups and sauces; they are also used in stuffings.

Notes

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