A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use meat that has been roasted the day before but under-done so that the juices remain in it. Season with pepper only.
Preserved exactly as written in the original source
Take cold roast meat that has been roasted the day before, and so much under-done that the juices remain in it, you may put it into the pot and its bones along with it
Season the meat with pepper only, and pour on it six quarts of water
As soon as it boils, take off the scum, and put in the beans (having first drained them) and a head of celery cut small, or a tablespoonful of pounded celery seed
Boil it slowly till the meat is done to shreds, and the beans all dissolved
Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off
Modern guidance to help you succeed with this vintage recipe
Using under-done roast meat creates a double extraction of flavor: the remaining myoglobin and soluble proteins dissolve into the broth during the long simmer, while connective tissue breaks down into gelatin, creating body and richness. The beans dissolve completely during extended cooking, releasing starches that naturally thicken the soup and create a velvety texture. Skimming the scum (denatured proteins and impurities) early ensures a clear, clean-tasting broth.
This soup actually improves when made 1-2 days ahead, as flavors meld and deepen. Store in the refrigerator; any fat will solidify on top and can be easily removed before reheating. The soup can be frozen for up to 3 months in airtight containers, though the texture may become slightly grainy upon thawing.
Store strained soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken considerably when cold due to gelatin; thin with water or stock when reheating. Add fresh toasted bread just before serving, as previously added bread will dissolve completely during storage. Reheat gently over medium-low heat, stirring occasionally.
AI-generated tips from Chef Cecil's culinary database
This soup actually improves when made 1-2 days ahead, as flavors meld and deepen. Store in the refrigerator; any fat will solidify on top and can be easily removed before reheating. The soup can be frozen for up to 3 months in airtight containers, though the texture may become slightly grainy upon thawing.
Store strained soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken considerably when cold due to gelatin; thin with water or stock when reheating. Add fresh toasted bread just before serving, as previously added bread will dissolve completely during storage. Reheat gently over medium-low heat, stirring occasionally.
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