Savory Tomato Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Chuck Or Brisket,
1: Blade Mace,
-cut into 1" cubes,
2: Bay Leaves,
2 tbsp: Suet Or Vegetable Oil,
10: Fresh Tomatoes, (4 Lbs),
3 lbs: Cracked Beef Knuckles,
-peeled,
-or jointed Oxtails,
1 tsp: Marjoram,
2 quart: Cold Water,
1/2 tsp: Savory,
3 cup: Celery Stalks And Leaves,
1/2 tsp: Dried Thyme,
(Outside), chopped
1/2 tsp: Dried Basil,
2 medium: Carrots, sliced
1/2 tsp: Whole Peppercorns,
2 tbsp: Salt,
1/2 bunch: Parsley, Reserve Some
2 small: Whole Dried Peppers,
-for garnish,
Directions:
In a large pot, brown the beef in the suet or oil. Add the other
ingredients, cover, and simmer slowly 4-5 hours. Bring to a boil;
boil 5 mins. Skim. Strain well. (Use the meat for boiled beef, served
with mustard or horseradish, or turn it into a daube glace.) Reheat
the soup and sprinkle with parsley before serving. Makes 1 gallon.
NOTES; This recipe is attributed to Thomas Jefferson. Served as a
1st course in an elaborate dinner.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6
From: Dan Klepach Date: 05-15-95 (159) Fido:
Cooking
Source from luhu.jp
ingredients, cover, and simmer slowly 4-5 hours. Bring to a boil;
boil 5 mins. Skim. Strain well. (Use the meat for boiled beef, served
with mustard or horseradish, or turn it into a daube glace.) Reheat
the soup and sprinkle with parsley before serving. Makes 1 gallon.
NOTES; This recipe is attributed to Thomas Jefferson. Served as a
1st course in an elaborate dinner.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6
From: Dan Klepach Date: 05-15-95 (159) Fido:
Cooking
Source from luhu.jp