Advertisement
The Old Scots Brown Soup
- Difficulty
Easy
Published 2015
(
Ingredients
- beef
- meat trimmings
- carrot
- celery
- onions
- leek
Method
Have eight pounds of a shin of beef chipped across in two places, and a knuckle of veal or a scrag or some shanks of mutton with any fresh trimmings the larder can furnish, and a piece of ham, if the ham flavour is admired. Heat and rub hard a nicely tinned stew-pot; melt in it some butter, or rub it with marrow. Let the meat, with a slice of carrot, a head of celery, onions, the white part of
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe