Soup in Haste

Ingredients

• 1 lb lean beef, mutton, or veal
• 2 oz carrot
• 1.5 oz turnip
• 0.5 oz celery
• 0.25 oz onion
• 3 pints cold water
• salt and pepper
• cayenne, catsup, or other flavouring
• 1 handful sorrel

Instructions

1. Chop the meat tolerably fine.
2. Chop a small carrot and one small turnip into slices.
3. Mince the carrot and turnip together with the celery and onion (or leek).
4. Put all into a deep saucepan with three pints of cold water.
5. Bring to a boil.
6. Take off the scum from the surface.
7. Add salt and pepper.
8. After half an hour, the soup is ready to serve, with or without straining.
9. Flavour at will with cayenne, catsup, or other seasonings.
10. For French spring broth variation: pass the soup through a sieve and boil again for five or six minutes with a handful of young and well-washed sorrel.