| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Historical | Soup | 10 | Servings |
INGREDIENTS
| 1 | lb | Beef stew meat |
| 1 | Beef knuckle | |
| 1 | c | Chopped carrot |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped turnip |
| 1/2 | c | Snipped parsley |
| 2 | tb | Salt |
| 1/8 | tb | Cayenne |
INSTRUCTIONS
From: rubyd@wam.umd.edu (teresa marie Cannon) Date: Fri, 25 Nov 1994 17:09:49 +0000 I have a great historical cookbook by Better Homes and Gardens entitled "Heritage Cookbook". It offers several recipes that famous historical figures either made or loved... "The hospitable and charming Dolley Madison is the most renowned hostess of all presidential First Ladies. Dolley graciously welcomed everyone who visited the White House, and thereby, gained a reputation for generous and warm hospitality. One of Dolley's most appreciated customs was serving her guests hot bouillon as they arrived and before they left when the weather was cold and dreary" In large saucepan or Dutch oven, combine stew meat, beef knuckle, carrot, onion, turnip, parsley, salt, cayeene, and 12 cups water. cover; simmer 2 hours. Strain the broth. Season to taste. Serve hot. Makes 10 servings. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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