Food

1889

Greek Soup

Ingredients – 4 lbs of lean beef, 1 lb of lean mutton, 1 lb of veal, 4 oz. Of lean ham, 4 carrots, 4 onions, 1 head of celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts of water.

Cut up the beef, mutton, and veal into small pieces, and throw into a stewpan with ten quarts of cold water; add a little salt, and then place on the stove to boil; take off the scum; add a little cold water, and take off the second scum; then cut up the carrots, onions, and celery and throw in the pot; add a little more salt, a few allspice and coriander seeds; let it simmer six hours, color the soup with a little soy, and strain it through a fine cloth; take off any fat that may be on the soup with a sheet of paper; before sending it to the table boil the soup, and place in the tureen a little fried lean ham cut into small pieces.