Plain Beef Soup
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Archive recipe
A historic Creole dish of the leg, celery, carrots, onions and turnips. Adapted from Plain Beef Soup, from La Cuisine Creole (1885).
Adapted from Plain Beef Soup, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/plain-beef-soup.md.
The dish
3 of 8 items checked
archive.org
3 of 8 items checked · 3 aisles
Boil four hours and a half
Cut the meat in two or three pieces, and put them into a pot with a gallon of cold water, which gradually soaks out the juices of the meat before coming to the boil
Salt well, then skim as the soup heats
Boil slowly with a regular heat for about four hours
Then add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied up in muslin
The turnips should be added half an hour before serving
If any portion of the meat is required for the table, take it from the soup about two hours before dinner
Let the remainder be left in the soup, which must be strained through a hair sieve before it is served
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)