Julienne Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The shin of the beef is the best to make a good Julienne Soup. Set the beef and water in a close vessel where they will heat gradually. After boiling five or six hours add the vegetables, but first...
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Ingredients
- 5 Pounds of Lean Beef
- 5 Quarts of Water
- 2 Turnips
- 2 Carrots
- 2 Onions
- 2 Leeks
- A Small Stalk of Celery
- 3 Tomatoes
- A Small Half-Head of White Cabbage
- A Gill of Green Peas
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