Left-Over Soup
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef roast
|
|
| 4 | quarts |
water
cold |
*
|
| 1 | tablespoon |
salt
|
|
| 4 | each |
cloves
|
*
|
| 4 | each |
peppercorns
|
*
|
| 1 | each |
eggs
fried |
|
| 2 | each |
apples
baked |
|
| 1 | cup |
onions
boiled |
|
| 2 | stalks |
celery
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef roast
|
|
| 4 | quarts |
water
cold |
*
|
| 15 | ml |
salt
|
|
| 4 | each |
cloves
|
*
|
| 4 | each |
peppercorns
|
*
|
| 1 | each |
eggs
fried |
|
| 2 | each |
apples
baked |
|
| 237 | ml |
onions
boiled |
|
| 2 | stalks |
celery
|
*
|
Directions
Cut up the meat and bones, and put them in the kettle with the cold water.
Add all the other ingredients, and simmer until 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.
