Home › Our Susan's Opinion of a Kitchen › Beef Soup

Beef Soup

Mrs. Wm. H. Low.

Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown; putin the bones and cover with water; cover the kettle closely; let it cook slowly until the meat drops from the bones; strain through a colander and leave it in the dish during the night, which is the only way to get off all the fat. The day it is wanted for the table, fry as brown as possi- ⚫ ble a carrot, an onion and a very small turnip sliced thin. Just before taking up, put in half a teaspoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small tablespoonful of celery seed. With the vegetables this must cook slowly in the soup an hour; then strain again for the table. If you use vermicelli or pearl barley, soak in water.