A Good Soup (Recipe from 1902)

A Good Soup >>>

Auckland Star, Volume XXXIII, Issue 293, 10 December 1902, Page 3 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

A GOOD SOUP (Metric Version)

• Take 1.8 kg of bones (either beef or mutton).

• Put them into a large pot and cover with water.

• Add pepper and salt to taste.

• Boil for 2 hours.

• Chop up any available vegetables (e.g., carrot, parsnip, turnip, celery) and 2 large onions.

• Add 150 grams of barley and a little parsley.

• Simmer slowly for 3 hours.

When practical, let it stand overnight to allow fat to rise to the top. Skim the fat off (placing baking paper gently on the surface helps remove fat efficiently).

Before serving, if desired, mix 2 tablespoons of cornflour (~16 grams) with a little cold water and stir it in to thicken the soup and improve flavor.

Tip: The proper amount of boiling time is key to this recipe’s success.