Recipes > Soup > Portable Soup

Portable Soup

Ingredients

  • 2 knuckles of veal
  • 3 shins of beef
  • 1 large faggot of herbs
  • 2 bay-leaves
  • 2 heads of celery
  • 3 onions
  • 3 carrots
  • 2 blades of mace
  • 6 cloves
  • 1 teaspoonful of salt
  • sufficient water to cover all the ingredients

Instructions

Take the marrow from the bones; put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags; strain it off, and put it in a very cool place; take off all the fat, reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn; boil it fast and uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and set it by for a day. Have ready a stewpan of boiling water, place the dish in it, and keep it boiling; stir occasionally, and when the soup is thick and ropy, it is done. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins; when cold, turn them out on a flannel to dry. Keep them from the air in tin canisters.

Note: Soup can be made in 5 minutes with this, by dissolving a small piece, about the size of a walnut, in a pint of warm water, and simmering for 2 minutes. Vermicelli, macaroni, or other Italian pastes, may be added.

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Source

The Book of Household Management (1861).


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