Amber Soup
- 1/2 lb ham
- 3 lbs lean beef
- 2 lbs veal
- 2 large carrots, cut in thin slices
- 2 heads of celery, cut in thin slices
- 2 turnips, cut in thin slices
- 2 onions, cut in thin slices
- Whole pepper
- Salt
- Blade of mace
- 2 cloves
- 1/4 box gelatin
Put the ham at the bottom of a soup kettle. Put the beef and veal over the ham. Add the cut vegetables. Season with whole pepper and salt, mace and cloves. Cover the vessel closely and set it over a sharp fire.
When the meat begins to stick, flip it gently. Continue doing this until it begins to brown, then pour atop a gallon of boiling water. Set aside to simmer for 4 hours. Skim it frequently and keep it closely covered. When done, strain it through a sieve or fine cloth and set aside and take a deep breath until the next day.
Take out all the fat from the top. Put on the stove an hour before serving. When it boils, stir the gelatin into it, soaked for about an hour in 4 ounces of cold water. Give a boil up and serve like a rascal with a smile on your face.
When the meat begins to stick, flip it gently. Continue doing this until it begins to brown, then pour atop a gallon of boiling water. Set aside to simmer for 4 hours. Skim it frequently and keep it closely covered. When done, strain it through a sieve or fine cloth and set aside and take a deep breath until the next day.
Take out all the fat from the top. Put on the stove an hour before serving. When it boils, stir the gelatin into it, soaked for about an hour in 4 ounces of cold water. Give a boil up and serve like a rascal with a smile on your face.
Submitted by Mar 29, 2010
15 min
30 min
45 min