Dinner Soup
A dish with lean beef from round and marrow-bone at the center.
contains dairycontains meat
Ingredients
US
Metric
- 1590 g lean beef from round
- 905 g marrow-bone
- 1890 ml cold water
- 1 can tomatoes
- 5 ml peppercorns
- 15 ml salt
- 15 ml lean raw ham (finely chopped)
- 30 ml butter
- Carrot, Turnip, Onion, Celery — ⅓ cup, each cut in small pieces
- 1 sprig parsley
- ½ bay leaf
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours.
- Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Nutrition (estimated, per serving)
| Calories | 507 |
|---|---|
| Protein | 22.5 g |
| Fat | 45.6 g |
| Carbs | 0.4 g |
| Fiber | 0.1 g |
| Sodium | 328 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States