Reference > Farmer's Cookbook > SOUPS > Dinner Soup
  Julienne Soup Bortchock Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Dinner Soup

31/2 lbs. lean beef from round
2 tablespoons butter
2 lbs. marrow-bone
Carrot
1/3 cup, each
2 qts. cold water
Turnip
1 can tomatoes
Onion
cut in small pieces
1 teaspoon peppercorns
Celery
1 tablespoon salt
1 sprig parsley
1 tablespoon lean raw ham, finely chopped
1/2 bay leaf

Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours.

Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.


CONTENTS · BIBLIOGRAPHIC RECORD
  Julienne Soup Bortchock Soup  
 
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