Brown Soup Stock

6 pounds hind shin of beef.

6 quarts cold water.

10 whole cloves.

10 whole peppercorns.

10 allspice.

Bouquet of sweet herbs.

1 large tablespoonful salt 3 small onions. 1 carrot.

1 turnip.

2 stalks celery.

2 sprigs parsley.

Wipe and cut the meat and bones into small pieces. Put the marrow, bones, half of the meat, and the cold water into the kettle. Soak half an hour before heating. Add spices and herbs. Brown the onions and the remainder of the meat, and add them to the stock; add the vegetables cut fine. Simmer six or seven hours and strain.

Bouillon

4 pounds beef, from the middle of the round. 2 pounds bone. 2 quarts cold water.

1 tablespoonful salt.

4 peppercorns.

4 cloves.

1 tablespoonful mixed herbs.

Wipe and cut the meat and bones into small pieces; add the water, and heat slowly; add the seasoning, and simmer five hours. Boil down to three pints; strain, remove the fat, and season with salt and pepper. Serve in cups at luncheons, evening companies, etc. Boil one onion, half a carrot, and half a turnip with it if you like.

Clear, Or Amber Soup, Or Consommél

4 pounds shin of beef.

4 pounds knuckle of veal, or

3 pounds fowl.

4 quarts cold water.

2 ounces lean ham or bacon.

6 cloves.

6 peppercorns.

6 allspice.

Bouquet of herbs.

1 tablespoonful salt. 3 onions. 1 carrot.

1 turnip.

2 stalks celery.

2 sprigs parsley.

3 eggs, whites and shells. 1 saltspoonful celery seed. Rind and juice of one lemon.

Wipe and cut the meat and bones into small pieces. Put the marrow, bones, and part of the meat in the kettle with four quarts of cold water. Heat slowly; cut the onions and vegetables fine, and fry them in the ham fat or in drippings; then brown the remainder of the meat. Add onions, meat, herbs, spices, and vegetables. Simmer until the meat is in rags; it will take seven or eight hours. Strain, and when cold remove the fat; add the whites and shells of the eggs, celery seed, lemon, and salt and pepper if needed. When well mixed, heat it, and boil ten minutes. Strain through the finest strainer, and heat again to the boiling-point before serving. Serve clear, or with wine or lemon. Clear soup should be perfectly transparent, of a light brown or straw color.

1 Consomme means "consumed, boiled to rags."

Left-Over Soup

Bones and trimmings from a 6pound roast of beef. 2 cold mutton-chops. The flank end of a sirloin steak, uncooked. 4 quarts cold water. 1 tablespoonful salt.

4 cloves.

4 peppercorns.

1 cold fried egg.

2 baked apples.

1 cup cold boiled onions.

2 stalks celery.

1 tablespoonful mixed herbs.

Cut up the meat and bones, and put them in the kettle with the cold water. Add all the other ingredients, and simmer till the bones are clean, the meat is in rags, and the water reduced one half. Strain, and the next morning remove the fat; when ready to serve, heat the stock to the boiling-point; warm with it one cup of cold macaroni or tomatoes left from yesterday's dinner. Add more seasoning if needed.