To make a Gravy Soop

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 056

Herkunftsbezeichnung(en): Französische Brötchen

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

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://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-a-gravy-soop (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.