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Left-over Soup
Recipe By : Mrs. D. A. Lincoln
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 pounds bones and trimmings of roast of beef
2 cold mutton chops
The flank end of a sirloin steak -- uncooked
4 quarts cold water
1 tablespoon salt
4 cloves
4 peppercorns
1 cold fried egg
2 baked apples
1 cup cold boiled onions
2 stalks celery
1 tablespoon mixed herbs
Cut up the meat and bones, and put them in the kettle with the cold water.
Add all the other ingredients,
and simmer till the bones are clean, the meat is in rags, and the water
reduced one half. Strain and the
next morning remove the fat; when ready to serve, heat the stock to the
boiling point; warm with it one
cup of cold macaroni or tomatoes left from yesterday's dinner. Add more
seasoning if needed.
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