英式牛肉湯
Ingredients
2 1/2 pounds of lean beef
3 pints cold water
2 tablespoons fine barley
1/2 cup of diced carrot
1 cup finely cut celery
1 cup boiling water
2 tablespoons of flour
1/2 teaspoon Worcestershire sauce
1 tablespoon ketchup
salt and pepper to taste
Instructions
From your 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 the barley and 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 celery and 1 cup of boiling water and simmer for an hour.
Stir in flour that has been smoothly mixed with cold water, add the meat stock gradually, and stir for a few moments.
Bring to the boiling point, add the previously cooked carrot and barley, Worcestershire, ketchup, and salt and pepper to taste, then simmer for ten minutes longer.
原料:
1. 2.5磅瘦牛肉
2. 3品脫冷水
3. 兩大湯勺量的精細大麥
4. 半杯（約1/4品脫）胡蘿蔔,切成丁
5. 一杯（約1/2品脫）切好的芹菜
6. 一杯（約1/2品脫）煮開的水
7. 兩大湯勺量的麪粉
8. 半茶勺伍斯特沙司
9. 一大湯勺量的番茄醬
10. 適量的鹽和胡椒粉
方法:
切下約1/4磅的牛肉，放在一邊，然後將剩餘的牛肉切塊。
將肉放入三品脫的冷水中浸泡約半小時，然後慢慢加熱，燉煮三個小時後，將水濾去。
分別將大麥和胡蘿蔔塊沸煮至鮮嫩。
把剩餘的1/4磅牛肉切成小塊，剝一隻小洋蔥切成細絲狀，然後用一勺量的油煸炒至牛肉嫩熟。
加入芹菜和一杯量開水，燉煮約一小時。
將麪粉與適量的冷水混合，均勻灑入鍋中勾芡，慢慢加入牛肉原料，同時進行幾分鐘的攪拌。
等水煮沸後，加入先前煮好的胡蘿蔔塊和大麥、伍斯特沙司、番茄醬、適量的鹽和胡椒粉，然後燉煮十多分鐘左右即可。
