To Clear Soup
Ingredients
- 3 pint stock
- 1/2 pound gravy, beef
- 1 carrot
- 1 turnip
- 1 onion
Directions
- Chop up the beef fine; clean the vegetables and cut them into small pieces.
- After removing all the fat from the stock, which should now be in the form of jelly, place it in a stew-pan with the meat and vegetables.
- Whisk it over the fire until just on boiling point, when it should be left to boil up well.
- It should now be clear.
- Fix a clean kitchen-cloth on the legs of a chair, placed with its seat on a table ; pour boiling water several times through the cloth into a basin, and then let the soup run twice slowly through the cloth.
- Another way: use 2 whites of eggs whisked in 1/2 pint cold water, instead of the gravy beef.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: stock, gravy, carrot, turnip, onion
Equipment: measuring cups, measuring spoons, knife, pan, pot, sieve
See Also
Braised Leg of Mutton
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: mutton, beef, stock, Brussels sprout, carrot, turnip, onion, celery, thyme, parsley, pepper, salt
Equipment: measuring cups, measuring spoons, knife, saucepan, stove, oven
Mulligatawny Soup
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: dripping, onion, apple, carrot, turnip, celery, herb, stock, flour, curry powder, curry paste, water, salt
Equipment: measuring cups, measuring spoons, pot, stove, sieve
Vegetable Soup II
Author: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Category: Soup
Ingredients: soup bone, onion, carrot, turnip, potato, green pepper, celery, tomato juice
Equipment: measuring cups, measuring spoons, pot, stove
Beef Shank Barley Soup
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef, carrot, water, onion, salt, parsley, pepper, stock, , barley, celery, Worcestershire sauce
Equipment: measuring cups, measuring spoons
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove