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Emily Netuzed recipe book, August 1874
Page 86
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[Benevolent?] Soup An ok cheek, any pieces of beef trimmings bought cheap ([say?] 4 lbs) a few bones, any pot liquor the larder may furnish, 1/4 1/4 peck of onions 6 leeks, a large bunch of herbs, 1/2 lb celery the outside pieces or green tops do very well 1/2 lb carrots, 1/2 lb turnips, 1/2 lb course brown sugar, 1/2 pint of beer, 4 lbs [common?] rice 1/2 lb of salt 1 oz of black pepper, a few [rashings?] of bread- 10 gallons water. cut up the meat in small pieces, break the bones put them in a coffer with 10 gallons of water and stew for 1/2 an hour. Cut up the vegetables put them in with the sugar & beer & boil 4 hours Add the rice & rashings 2 hours before the soup is [wanted?] & keep well stirring. simmer the soup gently. If the liquor reduces too much fill up with water. Time 6 1/2 hours. Average cost 8 quart
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[Benevolent?] Soup An ok cheek, any pieces of beef trimmings bought cheap ([say?] 4 lbs) a few bones, any pot liquor the larder may furnish, 1/4 1/4 peck of onions 6 leeks, a large bunch of herbs, 1/2 lb celery the outside pieces or green tops do very well 1/2 lb carrots, 1/2 lb turnips, 1/2 lb course brown sugar, 1/2 pint of beer, 4 lbs [common?] rice 1/2 lb of salt 1 oz of black pepper, a few [rashings?] of bread- 10 gallons water. cut up the meat in small pieces, break the bones put them in a coffer with 10 gallons of water and stew for 1/2 an hour. Cut up the vegetables put them in with the sugar & beer & boil 4 hours Add the rice & rashings 2 hours before the soup is [wanted?] & keep well stirring. simmer the soup gently. If the liquor reduces too much fill up with water. Time 6 1/2 hours. Average cost 8 quart
Szathmary Culinary Manuscripts and Cookbooks
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