西方文化|英式牛肉汤

Ingredients

2 1/2 pounds of lean beef

3 pints^{1 cold water}

2 tablespoons fine barley²

1/2 cup of diced^{3 carrot}

1 cup finely cut celery

1 cup boiling water

2 tablespoons of flour

1/2 teaspoon^{4 Worcestershire sauce}

1 tablespoon ketchup^{5 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（炖） 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^{6 mixed with cold water, add the meat stock gradually, and stir for a few moments.}

Bring to the boiling point, add the previously^{7 cooked carrot and barley, Worcestershire, ketchup, and salt and pepper to taste, then simmer for ten minutes longer.}