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Classic
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page 268
pot and covering it well with water, let it come to a boil, when it should be
well skimmed. Set the pot where the meat will simmer slowly until it is
thoroughly done, keeping it closely covered all the time. The next day or when
cold, remove the fat which hardens on the top of the soup. Peel, wash and slice
three good-sized potatoes and put them into the soup; cut up half a head of
white cabbage in shreds, and add to this a pint of Shaker corn that has been
soaked over night, two onions, one head of celery, and tomatoes if desired. When
these are done, and they should simmer slowly, care being taken that they do not
burn, strain the soup and serve. The different varieties of beef soup are formed
by this method of seasoning and the different vegetables used in preparing it,
after the joints have been well boiled.
Besides onions, celery, cabbages, tomatoes and potatoes, many use a few carrots,
turnips, beets, and force-meat balls seasoned with spice; rice or barley will
give the soup consistency, and are to be preferred to flour for the purpose.
Parsley, thyme and sage are the favorite herbs for seasoning, but should be used
sparingly.
To make force-meat balls, add to one pound chopped beef one egg, a small lump
butter, a cup or less of bread-crumbs; season with salt and pepper, and moisten
with the water from stewed meat; make in balls and fry brown,
or make egg-balls by boiling eggs, mashing the yolks with a silver spoon, and
mixing with one raw yolk and one tea-spoon flour; season with salt and pepper,
make into balls, drop in soup just before serving.--Mrs. H. B. Sherman.
BEEF SOUP WITH OKRA.
Fry one pound "round" steak cut in bits, two table-spoons butter, and one sliced
onion, till very brown; add to three or four quarts cold water in soup-kettle,
and boil slowly one hour; then add pint sliced okra, and simmer three hours or
more; season with salt and pepper, strain and serve.--Mrs. T. B. J., Tuscumbia,
Ala.
BEEF SOUP.
Take bones and trimmings from a sirloin steak, put over fire after breakfast in
three quarts water, boil steadily until about an hour before dinner, when add
two onions, one carrot, three common-sized potatoes, all sliced, some parsley
cut fine, a red pepper, and salt to
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