Savory tomato soup

1 servings

Ingredients

Quantity Ingredient
2 pounds Chuck Or Brisket cut into 1\" cubes
2 tablespoons Suet Or Vegetable Oil
3 pounds Cracked Beef Knuckles or jointed Oxtails
2 quarts Cold Water
3 cups Celery Stalks And Leaves
(Outside) -- chopped
2 mediums Carrots -- sliced
2 tablespoons Salt
2 smalls Whole Dried Peppers
1 Blade Mace
2 Bay Leaves
10 Fresh Tomatoes (4 Lbs), peeled
1 teaspoon Marjoram
½ teaspoon Savory
½ teaspoon Dried Thyme
½ teaspoon Dried Basil
½ teaspoon Whole Peppercorns
½ bunch Parsley, Reserve Some for garnish

Directions

In a large pot, brown the beef in the suet or oil. Add the other ingredients, cover, and simmer slowly 4-5 hours. Bring to a boil; boil 5 mins. Skim. Strain well. (Use the meat for boiled beef, served with mustard or horseradish, or turn it into a daube glace.) Reheat the soup and sprinkle with parsley before serving. Makes 1 gallon.

NOTES; This recipe is attributed to Thomas Jefferson. Served as a 1st course in an elaborate dinner.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking

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