Gravy Soup
- Shin of beef
- 6 quarts of water
- 1 pint of peas
- 6 onions
- Pepper
- Salt
- Celery
- Beet leaves
Put a shin of beef to six quarts of water, with a pint of peas and six onions; set them on the stove, and let them boil gently till all the juice is extracted from the meat; then strain it through a sieve, add to the strained liquor one quart of strong gravy to make it brown, put in pepper and salt to your liking, add a moderate amount of celery and some beet leaves, and boil till they are tender.
Submitted by Aug 22, 2009
15 min
30 min
45 min