ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Wednesday, April 9, 2014

SHIN BONE SOUP























SHIN BONE SOUP
A Soup is primarily liquid food that is made by combining ingredients such as meat and vegetables with some seasonings and boiling these ingredients in a pot for a suffient time till the flavours are extracted and a thick broth is obtained. Soups are generally served warm (but may be cool or cold).
Here is a simple recipe from the olden days for a whole SHIN BONE SOUP. Just right for a cold winter or rainy day or when one is feeling 'down in the dumps'
Serves 6     Preparation Time 2 hours
Ingredients
½  kg Beef Shin Bones chopped into medium size pieces
2 teaspoons pepper powder
2 teaspoons chopped mint or chopped corriander
2 large tomatoes chopped
2 medium size onions sliced thickly
Salt to taste
Wash the Shin Bones thoroughly, and boil with all the other ingredients in sufficient water - (about 1 or one and half litres of water or more depending on how much soup is required) in a suitable Crock Pot or Vessel.  
Simmer for about one hour till the soup is slightly thick and the broth gets a nice brown colour. Add more salt and pepper if needed. Serve with bread or toast.

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