Clear Vegetable Soup (Handwritten Card)

Ingredients

• 1.1 kilogram beef brisket, soup brisket
• 2.4.5 litre water
• 3.marrow bones and knuckle bone, knuckle cut in 4; marrow bones added later
• 4.4 turnips
• 5.carrots, 6 small or 4 large
• 6.2 leeks
• 7.2 parsnips
• 8.1 onion, large
• 9.pumpkin, small piece
• 10.5 millilitre salt
• 11.15 millilitre soy sauce
• 12.5 millilitre gravy browning, Brono or similar; added after straining

Method

1. 1.Add the water to the soup meat and knuckle bones. Boil up and skim.
2. 2.Add the vegetables and the seasoning. Simmer gently for 6 hours.
3. 3.Add the marrow bones. Simmer a further hour.
4. 4.Sieve and all done.

Notes

• Handwritten card variant of clear-vegetable-soup.yaml. Key differences: knuckle bone and marrow bones treated separately (knuckle added at start, marrow bones added in final hour), no pepper listed, simmer 6 hours (vs 5–6 in typed).
• Appears on page 70 of salads.pdf alongside Cabbage Soup handwritten card.