Recipes > Soup > Clear Soup

Clear Soup


  • 6 pounds of gravy beef
  • onions
  • carrots
  • turnips
  • celery
  • a small bunch of herbs
  • 3 eggs


Take the beef; cut it small, put it into a large stewpan, with onions, carrots, turnips, celery, the herbs, and one cup of water. Stew these on the fire for an hour, then add nine pints of boiling water; let it boil for six hours, strain it through a fine sieve, and let it stand till next day; take off the fat; put it into a clean stewpan, set it on the fire till it is quite hot; then break the eggs into a basin, leaving the shells with them. Add this to the soup by degrees; cover close till it boils; then strain it into a pan through a fine cloth. When the eggs are well beaten, a little hot soup must be added by degrees, and beaten up before it is put into the stewpan with the whole of the soup.


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The Lady's Own Cookery Book (1844).

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