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Beef Gravy Soup

  • Beef Water
  • Salt
  • 4 turnips
  • 2 carrots
  • Celery
  • 4 young leeks
  • 6 cloves
  • 1 onion
  • 1/2 tsp peppercorns
  • Savory herbs
Various parts of beef are used for this; if the meat, after the soup is made, is to be sent to the table, rump steak or the best parts of the leg are generally used, but if soup alone is wanted, part of the shin with a pound from the neck will do very well.

Pour cold water on the beef in the soup pot. Heat the soup slowly, the slower the better, letting it simmer. Strain carefully, adding a little cold water now and then. Put in 2 ounces of salt for every gallon of water. Skim again. Add the turnips, carrots, some celery, leeks, cloves stuck into an onion, peppercorns and some savory herbs. Let the soup boil gently for 6 hours. Strain.
Submitted by Tess M Aug 12, 2009 15 min 30 min 45 min

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