Best of Austrian Cuisine/Elisabeth Mayer-Browne 2001

Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
3 pints water 1 lb beef bones (chopped into convenient pieces) 1/2 oz salt (1-1/2 tablespoons)
2 ozs beef liver 2 ozs carrot 2 ozs parsley root
1 oz celery root 2 ozs onion 1-1/2 lbs beef (this can be a cheaper cut from an older animal)
2 leeks, 2 tomatoes, a little cauliflower-are optional



1 Wash and clean vegetables, cut into fairly large pieces. Wash the meat quickly in cold water, just a rinse under the fawcett (tap). Scald the bones and rinse in cold water. Cut the liver into small pieces and place together with the vegetables and bones, the water and the salt into a large saucepan, and bring to the boil. Now put the meat into the soup and bring to the boil once more, then quickly lower the flame, cover the saucepan and keep over small flame for about 1-1/2 hours (or until meat is tender). There are many people who say that the meat should be put into the pot at once with the other ingredients, but I would advise this only if you don't mind a loss of flavour in the meat in favour of more in the soup. If there is any grey scum forming on the soup leave it (but only if you are certain that you have washed the vegetables well!) as it is only the protein forming.
2 Now strain the soup, leave to cool and take off surplus fat. To get the soup quite clear, it can be poured through a fine cloth put over a sieve, or beat the white of an egg with a tablespoon of cold water and lower this carefully into the strained and boiling soup. Lower heat at once and leave soup for ten minutes over very low flame, and all impurities will sink to the bottom of the pot.

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