{"id":6899,"slug":"soup-meat","title":"SOUP MEAT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["soup meat","a tablespoon of fat or drippings of roast beef","a few slices of onion","half a clove of garlic","a tablespoon of flour","soup stock or rich gravy","salt","pepper","ginger","one-half teaspoon of caraway seed","boiling water"],"ingredients_norm":["soup meat","fat or drippings of roast beef","few slices of onion","garlic","flour","soup stock or rich gravy","salt","pepper","ginger","caraway seed","boiling water"],"steps":["The meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot.","Heat a tablespoon of fat or drippings of roast beef in a spider, cut up a few slices of onion in it, also half a clove of garlic, add a tablespoon of flour, stirring all the time; then add soup stock or rich gravy, and the soup meat, which has been seasoned with salt, pepper and ginger.","You must sprinkle the spices on both sides of the meat, and add one-half teaspoon of caraway seed to the sauce, and if too thick add more soup stock and a little boiling water.","Cover closely and let it simmer about fifteen minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w23:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"343d27d06eaee5b40f40abd9da057eabee963364e3e47eaf2d90d497b536edfc","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/soup-meat"}