Gravy Soup or Shin of Beef Soup

Cooking time— hr.


  • 1 lb. lean shin of beef
  • 1 oz. beef dripping
  • 1 onion
  • 1 carrot
  • 1 piece of turnip
  • 1 stick of celery
  • 1 qt. second stock or water
  • 1 teasp. salt
  • a bunch of herbs
  • 6 peppercorns
  • 1 oz. flour


Cut the shin of beef in very thin slices across the fibres. Make the dripping smoking hot and in it fry half the meat till brown, then remove it. Slice the vegetables and fry them till golden-brown, then remove them. Put the fried and raw meat and the fried vegetables into a deep pan, cover with the liquid, bring very slowly to boiling-point. Add the salt, herbs and peppercorns and simmer very gently for 3–4 hr. Meanwhile fry the flour in the dripping until golden-brown. Strain the soup, return to the soup some of the pieces of meat cut very small, and whisk in the browned flour. Whisk till boiling, season and serve. The remainder of the meat may be minced and served with another dish.