Recipes > Soup > Gravy Soup. No. 3

Gravy Soup. No. 3


  • shin of beef
  • knuckle of veal
  • 2 gallons of water
  • lean bacon or ham
  • carrots
  • turnips
  • 2 heads of celery
  • 2 large onions
  • 1 bunch of sweet herbs
  • some whole pepper
  • 2 race of ginger
  • 6 cloves
  • cabbage lettuces
  • 1 pint of young peas
  • salt


Cut the lean part of a shin of beef, the same of a knuckle of veal, and set the bones of both on the fire, in the water, to make broth. Put the meat in a stewpan; add some lean bacon or ham, one carrot, two turnips, the celery, onions, sweet herbs, whole pepper, ginger, cloves. Set these over the fire, let it draw till all the gravy is dried up to a nice brown; then add the broth that is made with the bones. Let it boil slowly four or five hours. Make the soup the day before you want to use it, that you may take the fat clean from the top, also the sediment from the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut small, and the peas; add these to your soup; let it boil one hour, and it will be ready, with salt to your taste.


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The Lady's Own Cookery Book (1844).

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