123 Brown Soup
Ingredients
Directions
Prepare the soup
Make a clear gravy soup and strain it.
Fry the rump steaks cut into small pieces until browned.
Drain the fat from the steaks and add them to the soup.
Simmer and season
Let the soup simmer for one hour.
Add salt, pepper, cayenne, and catsup to taste.
Allow the soup to stand by the fire to let the fat rise, then remove the fat.
Serve
Serve the soup with the steaks.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rump steak
- Browning in the pan adds savoury flavour, and the meat becomes tender during the long simmer.
- Catsup
- Adds sweetness and acidity, rounding out the savoury broth.
The step that matters
Removing the fat after standing. Fat from the browned steak floats to the surface as the soup cools. Skimming it off before serving keeps the broth clean-tasting and prevents a greasy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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