Gravy Soup. No. 1.

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 12 days ago
Not a recipe: No

Ingredients (11)

two pounds of gravy beef, cut in small pieces ↝ Gravy, beef [Dips, gravies, other sauces]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a piece of butter, the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
three quarts of boiling water ↝ Water, tap [Tap water]
some mace ↝ Spices, mace, ground [Spices and Herbs]
four heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
three or four onions ↝ Onions, raw [Vegetables and Vegetable Products]
an ounce and half of vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]

Instructions (3)

Put two pounds of gravy beef, cut in small pieces, with pepper, salt, some whole pepper, and a piece of butter, the size of a walnut, into a stewpan.
When drawn to a good gravy, pour in three quarts of boiling water; add some mace, four heads of celery, one carrot, and three or four onions.
Let them stew gently about an hour and a half; then strain; add an ounce and half of vermicelli, and let it stew about ten minutes longer.

Original Text

Gravy Soup. No. 1.

Put two pounds of gravy beef, cut in small pieces, with pepper, salt, some whole pepper, and a piece of butter, the size of a walnut, into a stewpan. When drawn to a good gravy, pour in three quarts of boiling water; add some mace, four heads of celery, one carrot, and three or four onions. Let them stew gently about an hour and a half; then strain; add an ounce and half of vermicelli, and let it stew about ten minutes longer.

Notes

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