Recipes > Soup > Beef, Tapioca, and Egg Broth

Beef, Tapioca, and Egg Broth

Instructions

One pound of lean beef, prepared as for beef tea, and soaked one hour in a quart of cold water. Boil slowly for two hours. Strain it. Add a half teaspoonful of salt, and half a cupful of tapioca which has been washed and soaked an hour in warm water. Boil slowly half an hour. Serve in a shallow bowl, in which a poached egg is put at the last, or stir a beaten egg into one cup of the boiling soup, and serve at once with wafers or crackers.

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Source

The Easiest Way in Housekeeping and Cooking (1903)

Categories

Soup.