Ingredients. - One pound of canned mince-meat. Two carrots and a small turnip. Two leeks. Two sticks of celery. One onion stuck with four cloves. A bouquet garni (two bay-leaves, thyme, and marjoram). A sprig of parsley. One teaspoonful of Liebig's Extract.

Time required, about two hours.

To make Brown Puree:

1. Open a tin of canned mince-meat, and put the meat in a mortar.

2. Pound the meat well with a pestle.

3. Put two quarts of water into a saucepan and put it on the fire to boil.

4. Wash two carrots and scrape them with a knife.

5. Cut off the outside green leaves of two leeks, wash them thoroughly in cold water, and cut them in quarters.

6. Take two sticks of celery, wash them, and scrape them clean with a knife.

7. Tie these vegetables into a small bundle with a string.

8. Take one small turnip and peel it.

9. Take an onion, peel it, and stick four cloves in it.

10. When the water in the saucepan is quite boiling, put in all these vegetables.

11. Add a bouquet garni, consisting of two bay-leaves and a sprig of thyme and marjoram, tied tightly together.

12. Take a sprig of parsley, wash it in cold water, wring it in a cloth, and put it in the saucepan.

13. Take the jelly which came from the meat, and a little more out of the tin, and put it in the saucepan.

14. Stir in one teaspoonful of Liebig's Extract, or ten or twelve drops of caramel (see note below), for coloring.

15. Let the vegetables boil gently for an hour and a half.

N. B. - The lid should be on the saucepan.

16. After that time stir in the pounded meat, and season according to taste.

17. Take a colander and strain the puree through on to a hot dish.

N. B. - To make caramel (browned sugar) for coloring gravies, etc.: Put a quarter of a pound of moist or loaf sugar into an old saucepan, and put it on the fire and let it burn until it has become quite a dark-brown liquid; add to it half a pint of boiling water, and let it boil for five minutes, stirring it occasionally; then strain it and pour it into a bottle, and it is ready for use at any time.