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Vegetable Soup

  • 2 pounds of coarse, lean beef
  • 2 pounds of knuckle of veal
  • 2 pounds of mutton bones
  • 1 pound of lean ham
  • 4 large carrots
  • 2 turnips
  • 2 onions
  • Bunch of herbs
  • 3 tablespoonfuls of butter
  • 2 tablespoons of flour
  • 1 tablespoonful of sugar
  • Salt and pepper
  • 7 quarts of water.
  • Cayenne a
Two pounds of coarse, lean beef, cut into strips, two pounds of knuckle of veal chopped to pieces, two pounds of mutton bones, and the bones left from your cold veal cracked to splinters, pound of lean ham, four large carrots, two turnips, two onions, bunch of herbs, three tablespoonfuls of butter, and two of flour, one tablespoonful of salt, sugar and pepper, seven quarts of water.
Put on meat, bones, herbs, and water, and cook slowly five hours. Strain the soup, of which there should be five quarts. Season meat and bones, and put into the stock-pot with three quarts of liquid. Save this for days to come. While the soup for today is cooling that you may take off the fat, place the butter into a frying pan with sliced carrots, turnips and onions, and fry to a light brown. Now, add a pint of the skimmed stock, and stew the vegetables tender, stir in the flour wet with water and put all with your cooled stock, on the stove in the soup kettle. Season with sugar, Cayenne and salt, boil five minutes, rub through a colander, then a soup-sieve, heat almost to boiling and serve like a rascal with a smile on your face.

Submitted by Cassyjean - Torrington, CT Oct 16, 2009 15 min 30 min 45 min

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