Originalrezept:
Take a Leg of Beef, and a Piece of the Neck, and boil it till you have all the Goodness out of it; then strain it from the Meat; take Half a Pound of fresh Butter, put it into a Stew-pan, and Brown it; then put in an Onion stuck with Cloves, Endive, Sallary, and Spinage, and your strong Broth; season it with Pepper, Salt, and Spice, and let it boil. Put in Chips of French Bread dried by the Fire, and serve it up with a French Roll toasted in the Middle.
Übersetzung:
Bratensaftsuppe
Kategorisierung:
Suppen:Hauptzutaten: Brot, Brötchen, Butter, Endivie, Gewürze, Nelken, Pfeffer, Rindfleisch, Salz, Sellerie, Spinat, Zwiebel
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Gravy Soop", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 056,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-gravy-soop (04.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.