Recipes > Soup > Beef Soup
Boil trimmings of roast beef and beef-steak bones for three hours. Cool and skim off fat; add pepper, salt, potatoes, carrot, onion, gumbo pods, bay leaf and parsley. Add caramel and serve hot. Strain, if preferred thin.
The Cookery Blue Book (1891).
Print recipe/article only
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC