4 lbs of any pieces of trimmings of beef, which may be bought very cheaply
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
Directions
Cut up the meat in small pieces, break the bones
Put them in a copper with the 10 gallons of water
Stew for 1/2 an hour
Cut up the vegetables
Put them in with the sugar and beer
Boil for 4 hours
Two hours before the soup is wanted, add the rice and raspings
Keep stirring till it is well mixed in the soup
Simmer gently
If the liquor reduces too much, fill up with water
Note. The above recipe was used in the winter of 1858 by the Editress, who made, each week, in her copper, 8 or 9 gallons of this soup, for distribution amongst about a dozen families of the village near which she lives. The cost, as will be seen, was not great; but she has reason to believe that the soup was very much liked, and gave to the members of those families, a dish of warm, comforting food, in place of the cold meat and piece of bread which form, with too many cottagers, their usual meal, when, with a little more knowledge of the "cooking." art, they might have, for less expense, a warm dish, every day. Source: The Book of Household Management by Isabella Beeton (1859)
Turnip Soup
