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86c8d02c07
Add a simple recursive test - where multiple ancestors exist and creating a virtual merge base from them would prevent a conflict.
23 lines
1.3 KiB
Plaintext
23 lines
1.3 KiB
Plaintext
BEEF SOUP.
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Take the hind shin of beef, cut off all the flesh off the leg-bone,
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which must be taken away entirely, or the soup will be greasy. Wash the
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meat clean and lay it in a pot, sprinkle over it one small
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table-spoonful of pounded black pepper, and two of salt; three onions
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the size of a hen's egg, cut small, six small carrots scraped and cut
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up, two small turnips pared and cut into dice; pour on three quarts of
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water, cover the pot close, and keep it gently and steadily boiling five
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hours, which will leave about three pints of clear soup; do not let the
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pot boil over, but take off the scum carefully, as it rises. When it has
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boiled four hours, put in a small bundle of thyme and parsley, and a
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pint of celery cut small, or a tea-spoonful of celery seed pounded.
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These latter ingredients would lose their delicate flavour if boiled too
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much. Just before you take it up, brown it in the following manner: put
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a small table-spoonful of nice brown sugar into an iron skillet, set it
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on the fire and stir it till it melts and looks very dark, pour into it
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a ladle full of the soup, a little at a time; stirring it all the while.
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Strain this browning and mix it well with the soup; take out the bundle
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of thyme and parsley, put the nicest pieces of meat in your tureen, and
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pour on the soup and vegetables; put in some toasted bread cut in dice,
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and serve it up.
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