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1796 COOKBOOK > MEATS > Soup, Made of a Beef’s Hock >

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Recipes from American Cookery
by Amelia Simmons (1796)

MEATS
Soup, made of a beef’s hock

Let the bones be well broken, boil five hours in eight quarts water, one gill rice to be added, salt sufficiently; after three hours boiling add 12 potatoes pared, some small carrots and two onions; a little summer savory will make it grateful.

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