Recipes > Soup > Rich Brown Soup

Rich Brown Soup


  • 6 pounds of the lean of fresh beef
  • 4 dozen cloves
  • 1 tea-spoonful of salt
  • 1 tea-spoonful of pepper
  • 1 tea-spoonful of mace
  • 1 beaten nutmeg
  • 6 onions
  • 5 quarts of water
  • 1 1/2 tumblers, or 6 wine glasses of claret or port wine


Take beef. Stick it over with cloves. Season it with salt, pepper, mace, and nutmeg. Slice onions; fry them in butter; chop them, and spread them over the meat after you have put it into the soup-pot. Pour in the water, and stew it slowly for five or six hours; skimming it well. When the meat has dissolved into shreds, strain it, and return the liquid to the pot. Then add claret or port wine. Simmer it again slowly till dinner time. When the soup is reduced to three quarts, it is done enough. Put it into a tureen, and send it to table.


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Directions for Cookery, in its Various Branches (1840).

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