4 lbs. lower part round of beef. 4 lbs. knuckle of veal.

2 tablespoonfuls of butter. 6 quarts of cold water.

1 large onion. carrot.

3 stalks of celery.

1 tablespoonful of salt.

2 sprigs of parsley. 15 peppercorns.

3 cloves.

1 inch square of cinnamon. A little thyme.

A little marjoram.

A little summer savory.

2 bay-leaves.

Cut the beef into pieces one inch square. Remove the veal from the bone, and cut it also into small pieces. Put one tablespoonful of butter into a very clean soup-pot with the pieces of meat, and stir over a hot fire until the meat is browned, care being taken that it does not burn; then add one quart of water, and let it cook until a glaze has formed on the bottom of the kettle, which will take about one hour. Then add five quarts of cold water and let it come slowly to the boiling-point. Set the soup-pot back on the fire and let the soup simmer for six hours. Remove the scum from time to time as it rises. One hour before the time for removing the soup add to it the vegetables, which have been cut fine and browned in one tablespoonful of butter. Add also the herbs and spices, and one tablespoonful of salt. When it has simmered six hours, strain it through a fine cloth, laid on a sieve, into an earthen bowl, and let it cool without covering. A fowl added to this receipt will give the soup a more delicate flavor. If used it should be put in the pot at the time the five quarts of water are added. The veal-bone may also go in at this time; but the soup will not be so clear if the bone is used. If a chicken is used it may be removed from the stock when tender and used for other purposes.

* This receipt gives a perfectly clear brilliant soup after it is clarified. If no bones are used it can be boiled slowly without injury instead of being simmered. The stock will not always jelly. - M. R.

Ox-Tail Soup

2 ox-tails. 1 onion.

1 tablespoonful of drippings or of salt pork. 4 quarts of cold water.

1 stick of celery.

1 root of parsley.

3 cloves.

6 peppercorns.

1 tablespoonful of salt.

Cut the ox-tails into pieces, separating them at the joints. Saute the onion and the ox-tails in the drippings to a delicate brown. Put the meat in the soup-pot with four quarts of cold water. Let it come to the boiling-point; add the vegetables and spices, and simmer for four hours, then add the salt. Strain, take off the grease. Select some of the pieces of ox-tail, one piece for each portion, and place them in the tureen with the soup. Ox-tails are gelatinous and make a smooth soup.

White Stock

1 knuckle of veal.

1 fowl.

Bouquet of herbs.

1 onion.

2 stalks of celery.

1 small turnip cut into dice.

1 small carrot cut into dice.

Cut the meat from the bone. Wash the skin of the fowl (see page 180). Allow one quart of cold water to each pound of meat and bone. Place all in a kettle. Cover and let simmer four or five hours. Strain into an earthen bowl, and let cool uncovered.

White stock may be made of veal alone. If a fowl is used, the breast and second joints may be removed when tender, and used for other dishes (croquettes, souffle, imperiale, etc.). A part of the veal may also be removed, and used for veal loaf (see page 171).