Recipes > Soup > Gravy Soup. No. 1

Gravy Soup. No. 1


  • 2 pounds of gravy beef
  • pepper
  • salt
  • piece of butter, the size of a walnut
  • 3 quarts of boiling water
  • some mace
  • 4 heads of celery
  • 1 carrot
  • 3 or 4 onions
  • 1 1/2 ounces of vermicelli


Put the gravy beef, cut in small pieces, with pepper, salt, some whole pepper, and the butter, into a stewpan. When drawn to a good gravy, pour in the boiling water; add the mace, celery, carrot, and onions. Let them stew gently about an hour and a half; then strain; add the vermicelli, and let it stew about ten minutes longer.


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The Lady's Own Cookery Book (1844).

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