Four pounds of the leg of veal cut into four pieces; one celery root peeled sliced thin and cut up,fine; two tablespoonfuls of green parsley wash-ed and cut up fine; one pint of middle sized oysters and the dumplings. After the veal has been washed in cold water put it into the soup kettle with cold water enough to cover it, and just before it begins to boil skim it as long as anything rises to the surface. Cover the kettle and boil slowly three hours. When the soup has cooked one hour put in the celery root (it takes the longest to cook) and then the parsley. Put the oysters into a porcelain saucepan with half a pint of cold water, and as soon as they are scalding hot (they must not boil) take them off the fire and pour them into a colander that has been placed over a porcelain dish, then take out the soup, meat and bones and put the liquor from the oysters into the soup kettle. Now put in salt and pepper to the taste and then put in the dumplings for oyster soup and cook them five minutes, then add the oysters and lift. The soup must not boil after the oysters are in. There should be three pints of soup when done.
Six pounds of the leg of beef cut into four pieces makes three pints of good bouillon. This is the quantity for this soup: two tablespoonfuls of cut up parsley leaves; two tablespoonfuls of cut up celery leaves, or half of a celery root cut up fine; two tablespoonfuls of leeks or white skinned onion; one quart of tomatoes measured after they are peeled and cut up; one tablespoonful of browned flour mixed with one tablespoonful of fresh butter; half a pint of crab meat. Wash the soup meat in cold water and put it into the soup kettle with cold water enough to cover it, and just before it begins to boil skim it as long as anything rises to the surface. Cover the kettle and let it boil slowly four hours. Put the crabs into boiling water for fifteen minutes or until the claws will come off, then take them out break them open and take out all the meat. When the soup has boiled three hours put in the parsley, celery and leeks and let it boil one hour longer, then take out all the soup meat when there should be three pints of soup in the kettle. Skim off the fat, then put in the tomatoes and cook them slowly three quarters of an hour. Put the browned flour and butter into a skillet and when it is hot stir into it a small ladle full of the soup and let it boil a few minutes, then stir it into the soup five minutes before the tomatoes are done, then put in the crab meat and as soon as it is hot take the soup off the fire. It must not boil after the crab meat is in. There should be two quarts of soup when it is done. I have made this soup with canned crab meat and it was excellent.
Four pounds of the leg of beef, cut in four pieces; one pint of tomatoes, measured after they have been peeled and cut up fine; two tablespoon-fuls of parsley leaves cut up fine; two tablespoon-fuls of celery leaves cut up fine; six ears of sugar corn grated and scraped off the cob, and measured; there should be half a pint. Put the soup meat into the kettle with cold water enough to cover it, and just before it begins to boil skim it as long as anything rises to the surface. Then cover it and boil it slowly five hours. When it has boiled four hours put in the tomatoes, parsley and celery, and boil them three quarters of an hour, then take out the soup meat and put in the half pint of grated corn, and let it cook fifteen minutes after it begins to boil again. Then put in salt and pepper to the taste. There should be three pints of soup when it is done. This is an excellent soup and can be made in the winter with canned tomatoes and canned corn, but the corn must be put into a procelain mortar and made fine.