| BEEF SOUP. |
| |
| Take the hind shin of beef, cut off all the flesh off the leg-bone, |
| which must be taken away entirely, or the soup will be greasy. Wash the |
| meat clean and lay it in a pot, sprinkle over it one small |
| table-spoonful of pounded black pepper, and two of salt; three onions |
| the size of a hen's egg, cut small, six small carrots scraped and cut |
| up, two small turnips pared and cut into dice; pour on three quarts of |
| water, cover the pot close, and keep it gently and steadily boiling five |
| hours, which will leave about three pints of clear soup; do not let the |
| pot boil over, but take off the scum carefully, as it rises. When it has |
| boiled four hours, put in a small bundle of thyme and parsley, and a |
| pint of celery cut small, or a tea-spoonful of celery seed pounded. |
| These latter ingredients would lose their delicate flavour if boiled too |
| much. Just before you take it up, brown it in the following manner: put |
| a small table-spoonful of nice brown sugar into an iron skillet, set it |
| on the fire and stir it till it melts and looks very dark, pour into it |
| a ladle full of the soup, a little at a time; stirring it all the while. |
| Strain this browning and mix it well with the soup; take out the bundle |
| of thyme and parsley, put the nicest pieces of meat in your tureen, and |
| pour on the soup and vegetables; put in some toasted bread cut in dice, |
| and serve it up. |
