English Beef Soup Recipe ingredients

To prepare this English Beef Soup Recipe, first take 2 1/2 pounds of lean beef, cut off and lay aside about 1/4 of a pound, and pass the remainder through the meat chopper. Pour over it 3 pints of cold water, let stand for half an hour, then heat gradually, and simmer for three hours, then strain. Boil separately until tender 2 tablespoonfuls of fine barley and 1/2 of a cupful of diced carrot. Cut the reserved piece of meat into tiny pieces, peel and thinly slice one small onion, and brown with the meat in a spoonful of drippings. Add 1 scant cupful of finely cut celery and 1 cupful of boiling water and simmer for an hour. Stir in 2 tablespoonfuls of flour smoothly mixed with cold water, add gradually the meat stock, and stir for a few moments. Bring to the boiling point, add the previously cooked carrot and barley, 1/2 of a teaspoonful of Worcestershire, 1 tablespoonful of tomato catsup, and salt and pepper to taste, then simmer for ten minutes longer.