Soup
Ingredients
Directions
Rub salt on the meat to draw out juices.
Place the meat in cold water.
Bring to a boil and skim off any foam.
Cover tightly and simmer until done.
Strain out shreds of meat and bits of bones before serving.
Recipe from a historical cookbook (Internet Archive).
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.
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