Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 34

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Take a good piece of fresh beef that has not been previously cooked. Remove the fat. It is of no use in making soup; and as it must all be skimmed off when boiling, it is better to clear it away before the meat goes into the pot. Season the beef with a very little salt and pepper, and allow a small quart of water to each pound. Grate half a dozen or more large carrots on a coarse grater, and put them to boil in the soup with some other carrots; cut them into pieces about two inches long. When all the meat is boiled to rags, and has left the bone, pour off the soup from the sediment, transferring it to a tureen, and sending it to table with bread cut into it.