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📝 Description
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🥘 Ingredients
Remains of a cold tongue, 2 lbs. of shin of beef, any cold pieces of meat or beef-bones, 2 turnips, 2 carrots, 2 onions, 1 parsnip, 1 head of celery, 4 quarts of water, 1/2 teacupful of rice; salt and pepper to taste.
👨🍳 Method
Put all the ingredients in a stewpan, and simmer gently for 4 hours, or until all the goodness is drawn from the meat. Strain off the soup, and let it stand to get cold. The kernels and soft parts of the tongue must be saved. When the soup is wanted for use, skim off all the fat, put in the kernels and soft parts of the tongue, slice in a small quantity of fresh carrot, turnip, and onion; stew till the vegetables are tender, and serve with toasted bread.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this old-fashioned soup, expecting a bland, time-consuming ordeal. Instead, I found a comforting, deeply flavorful base that's perfect for today's weeknight cook who wants a little vintage charm in their bowl. The surprising star of the show was the tongue. Don't knock it till you've tried it — the kernels and soft parts added a richness that modern beef stock can't quite match. I used leftover roast beef and beef bones, and the result was a soup that simmered away while I tackled the rest of dinner. The rice added a nice thickness, and I topped it with some crusty bread for a satisfying, nostalgic meal.
