Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dripping | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts of cold water
- 1 tablespoonful of salt
- 1 sprig of thyme
- a pinch of black pepper
- a tablespoonful of drippings
- a slice of lemon to each portion
- 4 lbs
- 24 soups
- 6 lbs
- 6 cloves
- 2 bay leaf
- salt
- black pepper
- pepper
- cloves
Directions
4 lbs. of lean beef ; 4 quarts of cold water.
Wash the meat and put it in the water without salt; let it come slowly to boiling point, skimming frequently the first hour. Add salt and continue to simmer the stock for four hours on back of range. Add a pinch of black pepper and strain into a jar.
Set away over night. Remove all grease and it is ready for use.
In cool weather this stock will keep many days, but in warm weather it must be thoroughly heated each morning to keep it sweet. Just bring to boiling point.
Wipe beef and cut the lean meat in large pieces. Brown about one-half of the meat in marrow from the bone or a tablespoonful of drippings. Put re- maining meat with bone and fat into the soup kettle, add water and let stand fifteen or twenty minutes, or until the water is red. Put on back of range and let slowly come to boiling point. When it begins to simmer, add the browned meat. Cover and simmer very slowly for six hours. Add the vegetables one hour before the cooking is completed. Do not put in the salt until the stock is ready to remove from the fire. Strain it through a close cloth or a fine sieve. When cold remove grease from top and season with salt and pepper.
Soak the beans over night. Place in soup pot with the beef bone. Add the tomatoes, onion, cloves, and fill the pot with cold water. Simmer slowly all day. Mash the beans through a colander, and strain the whole. Season with a little Tobasco, Worcester- shire, salt, pepper, and add the sherry. When serv- ing, put a slice of lemon to each portion, and a little finely-chopped hard-boiled egg.
6 lbs. shin of beef ; 1 tablespoonful of salt; 6 cloves; Y/2 bay leaf; 1 sprig of thyme ;