Hough Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Hough, shank of beef
1/2 cup: Sliced carrots,
1/2 cup: Sliced onions,
1 small: Turnip, diced.
1 ounce: Beef dripping,
1 ounce: Sago,
6 cup: Water,
Directions:
This is a very old soup popular in the North of England and
Scotland. Here the "hough" of the animal is used.
Cut the meat into small peices. Melt fat in a saucepan and add the
meat and vegetables. Fry slowly until browned. Add the water. Bring
to the boil and skim off excess fat. Cover and simmer gently for 3-4
hours. Skim and then strain soup into a clean saucepan. Add sago to
soup. Quickly bring soup to the boil. Cover and simmer gently until
Sago is cooked. Season with salt and pepper to taste. Serves approx.
4.
Source: Olde English Traditional Country Style Recipes, by Norma and
Gordon Latimer ISBN 0-941869-00-8
Posted on Cooking Echo by Carolyn Boselli 11-10-92 09:48
MM by Cathy Svitek
Source from luhu.jp
Scotland. Here the "hough" of the animal is used.
Cut the meat into small peices. Melt fat in a saucepan and add the
meat and vegetables. Fry slowly until browned. Add the water. Bring
to the boil and skim off excess fat. Cover and simmer gently for 3-4
hours. Skim and then strain soup into a clean saucepan. Add sago to
soup. Quickly bring soup to the boil. Cover and simmer gently until
Sago is cooked. Season with salt and pepper to taste. Serves approx.
4.
Source: Olde English Traditional Country Style Recipes, by Norma and
Gordon Latimer ISBN 0-941869-00-8
Posted on Cooking Echo by Carolyn Boselli 11-10-92 09:48
MM by Cathy Svitek
Source from luhu.jp