Beef Soup

The best beef soup is made from the leg of the beef that has been cut up into soup bones. Eight pounds will make two quarts of excellent soup. Six pounds will make three pints, and four pounds will make one quart. Wash the 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, set it over a slow fire and cook the soup five hours. If it boils down too low replenish with boiling water. When the soup has boiled three hours put in the following vegetables: one half of a celery root the size of an egg; two bunches of parsley and celery leaves; two small leeks and one tablespoonful of rice. Peel the celery root, cut it in thin slices then in strips as "wide as a straw and then in squares and put it into the soup first. Wash the parsley and celery leaves in cold water and cut them up fine. Peel the leeks and cut them up fine. Pick and wash the rice and put it in last. When the soup has cooked five hours take out all the meat and bones, skim it carefully and put in salt and pepper to the taste. Put scant half a teaspoonful of grated nutmeg into the soup tureen, pour in the soup, stir it and send it to the table hot.

Clear Beef Soup With Dumplings

After the leg of beef has been cut into three or four pieces, wash them in cold water and take out the marrow for dumplings. Put the soup bones into the kettle with cold water enough to cover them, and just before it begins to boil skim it as long as anything rises to the surface. Keep it covered and boil it slowly five hours, then take the meat and bones out and skim off the fat, then add salt and pepper to the taste and put in the dumplings and cook them five minutes. Put half a teaspoonful of grated nutmeg into the soup tureen and pour in the soup. The dumpling must not be broken up in the soup.

Dumplings For Beef Soup

Four ounces of bread, without the crust, dipped in cold water and squeezed out quick; two ounces of marrow melted and strained; one yolk of an egg well beaten; one teaspoonful of celery seed; half a teaspoonful of grated nutmeg and half a teaspoonful of salt. Stir the whole well together, then add the white of one egg beaten to a stiff foam, flour the hands and make it into small balls the size of a pigeon's egg and cook them in the soup five minutes. They must be put into the soup as soon as they are all made or they will not be light.

Bouillon

The leg of the beef makes the best bouillon and six pounds will make three pints strong enough to become a jelly when cold. After the leg has been cut up into four or live pieces wash them in cold water and put them into the soup kettle with cold water enough to cover them. Just before the water begins to boil skim it as long as anything rises to the surface. Cover the kettle and set it over a slow fire to boil five hours. If the water boils down too low replenish with boiling water. When it is done take out with a skimmer, all the meat and bones. Skim off all the fat and season "with one even teaspoonful of salt to one pint of bouillon, then strain it through a fine wire sieve and add half a teaspoonful of grated nutmeg.