Gravy Soup. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
Instructions (11)
  1. Set the bones of the beef and veal on the fire in two gallons of water to make broth.
  2. Put the meat in a stewpan.
  3. Add lean bacon or ham, one carrot, two turnips, two heads of celery, two large onions, a bunch of sweet herbs, some whole pepper, two race of ginger, and six cloves to the stewpan.
  4. Set these over the fire and let it draw until all the gravy is dried up to a nice brown.
  5. Add the broth made with the bones.
  6. Let it boil slowly for four or five hours.
  7. Make the soup the day before you want to use it, so that you can remove the fat from the top and the sediment from the bottom.
  8. Have ready some turnips, carrots, and cabbage lettuces, cut small, and one pint of young peas.
  9. Add these to your soup.
  10. Let it boil for one hour.
  11. Season with salt to your taste.
Original Text
Gravy Soup. No. 3. Cut the lean part of a shin of beef, the same of a knuckle of veal, and set the bones of both on the fire, in two gallons of water, to make broth. Put the meat in a stewpan; add some lean bacon or ham, one carrot, two turnips, two heads of celery, two large onions, a bunch of sweet herbs, some whole pepper, two race of ginger, six cloves. Set these over the fire, let it draw till all the gravy is dried up to a nice brown; then add the broth that is made with the bones. Let it boil slowly four or five hours. Make the soup the day before you want to use it, that you may take the fat clean from the top, also the sediment from the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut small, and one pint of young peas; add these to your soup; let it boil one hour, and it will be ready, with salt to your taste.
Notes
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