"Remarks on Soup" will tell what meat is best to buy. Have the bones well cracked. Weigh them and the meat together. To each pound, put one and one half quarts of cold water, and allow for the boiling an hour to each pound. Throw in a tablespoonful of salt, the more thoroughly to extract the juices. Cover the pot, and put it on the fire. Boil very slowly, skimming occasionally.
When the bones separate from the meat, and the meat looks tough and dry, it is time to set the pot off. Strain the liquor into a clean crock, and set away in a cold place, covered only by a cloth. (If covered tight it will ferment.) The next day skim off all the fat from the top, and you have left a rich jellied mass to dip from every time you want to make soup. When warmed, it will return to a liquid state.
This is simply a rich "Stock" made from beef alone, seasoned only with salt and pepper; without vegetables or any other addition.
1 onion sliced.
1/2 dozen cloves.
A bunch of herbs.
A little pepper and salt.
Soak the calf's head in cold water enough to cover it, for one hour. Wash clean and take out the brains. Then boil the head slowly in the five quarts of water, till very tender, and the meat will fall easily from the bones (three or four hours).
Add the salt as soon as it begins to boil, and skim thoroughly. Tie the brains in a piece of muslin and boil with the head, the last twenty minutes. Strain the liquor and set aside till next day in a cold place.
Remove the fat and put the liquor on to boil with the vegetables and seasoning. Boil slowly two hours. Strain and return it to the soup kettle, adding a little beef stock if more soup is needed. Have ready some pieces of meat taken from the top of the head and cheeks, when cold, and cut into small squares. Put these into the liquor. Have ready also force-meat balls made as follows:
A pinch of salt. A little sweet marjoram. A little powdered clove. 2 eggs (beaten).
Chop the meat fine, and mix well with the other things. With floured hands make into balls the size of a Large marble. Drop into a frying-pan, containing enough boiling butter to brown them well. When done and the soup is boiling well, drop them in, pouring in also the melted butter in which they were fried. Add one tablespoonful browned flour, rubbed to a paste in cold water, and boil about three minutes. Stir in the juice of a lemon, if you like, just before serving.
Buy a shin of beef. Have the butcher crack the bones. The day before you mean to have the soup, boil the shin, allowing one and one half quarts of cold water to each pound of beef. (For boiling see "Stock for Soup.") After removing the fat the next day, put two quarts of the liquor (stock) on the fire to boil. Heat slowly. Let it begin to boil about fifteen minutes before dinner. Salt and pepper it judiciously, then; and add a few blades of mace, a few whole cloves, a pinch of allspice, and sweet marjoram. Be careful not to season too highly. Taste it, before putting in all the spices. If too strong of these, omit the remaining ones.
When seasoned, pour in two tablespoonfuls of vermicelli or macaroni with the water in which it has been boiling for fifteen minutes. Let all simmer together till dinner time. After the soup is in the tureen, stir in one tablespoonful Worcestershire Sauce and a tablespoonful "Burnt Sugar" (these are not essential). If you have it, add at the last moment a glass of brown sherry.