There are many advantages connected with this soup, which will present themselves to the lady housekeeper, its constant readiness for use, its forming an excellent stock for gravies, sauces, or soups; a few minutes will suffice to make a basin of soup from it.

. Take three pounds of beef, a shin of beef, the bones of which break, a cow-heel and two small knuckles of veal, put them in a stewpan and add as much water as will barely cover them, put in three onions and seasoning to taste, stew the meat to ribbons, strain and then put it in the coldest place you can command, when thoroughly cold take off the fat and boil it fast in a stewpan without the lid on a quick fire, let it boil and keep it stirred for at least eight hours, pour it into a pan and let it stand twenty-four hours, then take your largest lip-basin and turn the soup into it, boil sufficient water in the stewpan to reach as high outside the basin which is placed in it as the soup is inside, but do not let any bubble into the basin, keep the water boiling until the water is reduced to a good consistency; it will be then done; it should then be poured into small jelly pots, or m saucers, so as to form cakes when cold, and is best preserved in tin canisters put in dry cool places.

This soup may receive various flavors of herbs or any thing else, by boiling the herbs or other ingredients, and straining the simples noted through water, making it boil, and then melting the soup in it.