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Brilla Soup
Soups

Gobbets of beef, carrots, turnips and celery in broth with thyme (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BRILLA SOUP.
166. INGREDIENTS: 4 lbs. of shin of beef, 3 carrots, 2 turnips, a large sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4 quarts water.
Mode: Take the beef, cut off all the meat from the bone, in nice square pieces, and boil the bone for 4 hours. Strain the liquor, let it cool, and take off the fat; then put the pieces of meat in the cold liquor; cut small the carrots, turnips, and celery; chop the onions, add them with the thyme and seasoning, and simmer till the meat is tender. If not brown enough, colour it with browning.
Time: 6 hours. Average cost: 5d. per quart.
Seasonable: all the year.
Sufficient: for 10 persons.




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