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开胃菜—英式牛肉汤（英）
Updating Time：2006-12-10 14:59:29
Appetizer – English Beef Soup
Ingredients
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2 1/2 pounds of lean beef
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3 pints cold water
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2 tablespoons fine barley
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1/2 cup of diced carrot
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1 cup finely cut celery
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1 cup boiling water
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2 tablespoons of flour
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1/2 teaspoon Worcestershire sauce
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1 tablespoon ketchup
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salt and pepper to taste
Instructions
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From your beef, cut off and lay aside about 1/4 of a pound, and pass the remainder through the meat chopper.
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Pour over it 3 pints of cold water, let stand for half an hour, then heat gradually, and simmer for three hours, then strain.
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Boil separately until tender the barley and diced carrot.
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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.
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Add celery and 1 cup of boiling water and simmer for an hour.
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Stir in flour that has been smoothly mixed with cold water, add the meat stock gradually, and stir for a few moments.
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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.[1][2]British Council
