Gravy Soup or Shin of Beef Soup

Preparation info

  • 6

    • Difficulty


    • Ready in

      4 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. lean shin of beef
  • 1 oz. beef dripping
  • 1 o


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