Recipes > Soup > Roast Beef Soup

Roast Beef Soup


  • loin roast
  • 6 tablespoons of vinegar
  • small piece of butter
  • salt
  • pepper
  • 6 cloves
  • 2 tablespoons of cinnamon
  • 1 cup of flour
  • 3/4 of a can of tomatoes
  • celery-salt
  • 1 cup of sweet cream
  • catsup (optional)


To a good loin roast add vinegar and butter; salt and pepper; stick cloves in the roast; sprinkle cinnamon and sift flour over it.

Put in oven in deep pan or kettle with a quart of boiling water; roast until it is about half done and then strain over it three-fourths of a can of tomatoes; finish roasting it and when done add celery-salt to suit the taste, and sweet cream and some catsup, if preferred.


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Attributed to Mrs. W. C. Butcher.


Recipes Tried and True (1894).

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