Beef Soup

Ingredients

• lean beef from the shank
• beef suet
• water
• 1 carrot
• 1 onion
• 1 small turnip
• ½ teaspoon sugar
• 1 blade of mace
• 6 cloves
• 12 allspice kernels
• 1 teaspoon celery seed
• vermicelli or pearl barley (optional)

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Cut the lean beef off the shank.

2. In a kettle, heat a little beef suet until browned.

3. Add the bones and cover with water.

4. Cover the kettle tightly and cook slowly until the meat falls off the bones.

5. Strain the soup through a colander and let it sit overnight to remove fat.

6. On the day of serving, fry a sliced carrot, onion, and small turnip until browned.

7. Add sugar, mace, cloves, allspice, and celery seed to the vegetables.

8. Cook the mixture slowly in the soup for 1 hour, then strain again before serving.

9. If using vermicelli or pearl barley, soak them in water beforehand.