Beef And Mustard Plant Soup
|Beef stock/2 beef stock cubes and water||2 Pint (5 Cups)|
|Lean beef||4 Tablespoon|
|Ginger sherry||1 Teaspoon|
|Canned salted mustard plant||3 Tablespoon|
Cut the meat, on the bias, into very thin slices.
Turn them into a basin with the seasonings, sugar and ginger sherry.
Mix well together.
Blend the cornflour with the water and work it well into the beef.
Set aside for the time being.
Cut the mustard plant into thin slices.
Bring the beef stock to the boil.
Add the beef and mustard plant and boil for 3-4 minutes.