Clear Soup. To Freshen.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

4 lb. of fresh raw beef ↝ Beef, ground, raw [Ground beef]
the whites of 2 or even 3 eggs ↝ Egg, white only, raw [Eggs and omelets]
a small teacupful of cold water ↝ Water, tap [Tap water]
a little raw carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 clove ↝ Garlic, raw [Vegetables and Vegetable Products]
2 peppercorns
bit of mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (4)

Cut up 4 lb. of fresh raw beef in dice.
Whisk the whites of 2 or even 3 eggs in a small teacupful of cold water.
Add this liquid to the other things (i.e., meat and stock).
Add also a little raw carrot, onion, celery, 1 clove, 2 peppercorns, bit of mace.

Original Text

Clear Soup. To Freshen. (I. Emslie. 1891.)
Cut up 4 lb. of fresh raw beef in dice; whisk the whites of 2 or even 3 eggs in a small teacupful of cold water; add this liquid to the other things (i.e., meat and stock); add also a little raw carrot, onion, celery, 1 clove, 2 peppercorns, bit of mace.

Notes

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