Recipes > Soup > Beef and Mutton Soup

Beef and Mutton Soup


  • 3 pounds of beef
  • 2 pounds of breast of mutton
  • 4 quarts of cold water
  • salt
  • pepper
  • 1/2 carrot
  • 2 turnips
  • 2 onions
  • 2 cloves
  • 2 stalks of celery
  • 2 leeks
  • 1 sprig of parsley
  • 1 clove of garlic
  • croutons


Take the beef and breast of mutton; put both pieces in a crockery kettle with the cold water, salt, and pepper, set on a slow fire; skim carefully, then add the carrot, turnips, onions with one clove stuck in each, celery, leeks, parsley, and garlic. Simmer four or five hours; dish the meat with carrots, turnips, and leeks around, to be served after the soup if you choose; strain the broth, skim the fat off, put back on the fire, give one boil; have croutons in the soup-dish, pour over them, and serve.


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Hand-Book of Practical Cookery (1884).

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