Useful Soup For Benevolent Purposes
![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/soups.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
73
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
An ox-cheek, any pieces of trimmings of beef, which may be bought very cheaply (say 4 lbs.), a few bones, any pot-liquor the larder may furnish, 1/4 peck of onions, 6 leeks, a large bunch of herbs, 1/2 lb. of celery (the outside pieces, or green tops, do very well); 1/2 lb. of carrots, 1/2 lb. of turnips, 1/2 lb. of coarse brown sugar, 1/2 a pint of beer, 4 lbs. of common rice, or pearl barley; 1/2 lb. of salt, 1 oz. of black pepper, a few raspings, 10 gallons of water.
👨🍳 Method
Cut up the meat in small pieces, break the bones, put them in a copper, with the 10 gallons of water, and stew for 1/2 an hour. Cut up the vegetables, put them in with the sugar and beer, and boil for 4 hours. Two hours before the soup is wanted, add the rice and raspings, and keep stirring till it is well mixed in the soup, which simmer gently. If the liquor reduces too much, fill up with water.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I must admit, I was a touch skeptical about the prospect of cooking a soup that requires ten gallons of water and simmers for hours. But as a traditionalist, I was intrigued by the simplicity and abundance of this vintage recipe. I tried it this week, and I found the process to be surprisingly meditative. The soup's depth of flavor was a revelation, particularly the way the coarse brown sugar and beer melded with the beef and vegetables. The rice added a heartiness that was unexpected, given the simplicity of the ingredients. This soup is a perfect fit for a weeknight cook looking to make a large batch of comforting, economical soup. It's not a quick fix, but the slow simmering allows for a rich, layered flavor that's well worth the time. I'd recommend making a smaller batch first, to get a feel for the proportions — but don't be put off by the long cook time. The result is a soul-warming bowl of history.
