22. A Cheap Soup

A pound or a pound and a half of beef lean, cut up into small pieces, add six quarts of water,, three large onions, double the quantity of turnips; put in thyme, parsley, pepper, and salt, half a pound of rice, a pound of potatoes, peeled and cut in quarters, handful of oatmeal; stew from three to four hours, not less.

23. A Good And Cheap Soup

Cut in slices four pounds of lean beef, mutton if lean will answer the same purpose, fry them brown, and lay them with their gravy in the stew-pan, cut six carrots and as many turnips in slices, the latter may be only quartered, three tolerably sized onions, two table spoonfuls of black pepper whole, and two heads of celery with their green tops on, let it boil and then simmer till the meat is reduced to a pulp, strain it, and serve with or without the vegetables.

24. Portable Soup

There are many advantages connected with this soup, which will present themselves to the lady housekeeper, its constant readiness for use, its forming an excellent stock for gravies, sauces, or soups; a few minutes will suffice to make a bason of soup from it.

Take three pounds of beef, a shin of beef, the bones of which break, a cow-heel and two small knuckles of veal, put them in a stewpan and add as much water as will barely cover them, put in three onions and seasoning to taste, stew the meat to ribbons, strain, and then put it in the coldest place you can command, when thoroughly cold take off the fat and boil it fast in a stewpan without the lid on a quick fire, let it boil and keep it stirred for at least eight hours, pour it into a pan and let it stand twenty-four hours, then take your largest lip bason and turn the soup into it, boil sufficient water in the stewpan to reach as high outside the bason which is placed in it as the soup is inside, but do not let any bubble into the bason, keep the water boiling until the water is reduced to a good consistency; it will be then done; it should then be poured into small jelly pots, or in saucers, so as to form cakes when cold, and is best preserved in tin canisters put in dry cool places.

This soup may receive various flavours of herbs or any thing else, by boiling the herbs or other ingredients, and straining the simples noted through water, making it boil, and then melt the soup in it.

25. Consomme

Take eight or ten pounds of beef-steaks, eight old hens, two young ones, four knuckles of veal, put these into a large pot and fill it with strong broth, skim it well, cooling it three or four times to make the scum rise, after which let it boil gently. Put into the pot carrots, turnips, onions, and three cloves; when your meat is sufficiently done, pass the liquor through a fine napkin or sieve, that it may be very clear. No salt need be put in if strong broth be used.

26. White Portable Soup

Procure as fine a leg of veal as can be obtained, bone it, remove the whole of the skin and fat, chop in pieces two dozen fowls' feet, wash them well, put them into a large iron kettle with three gallons of water, stew until the meat is tender enough to separate, cover down close and stew for eight hours, take a tea-cup and fill it with the soup, set it where it can quickly cool, if when cold it is hard enough to cut with a knife, strain through a sieve and remove all the fat, pour into cups the clear jelly, put them into a stewpan with boiling water until they are like glue; let them cool, and when nearly cold run a ring round them and turn them on to a piece of new flannel, it will draw all the moisture out of them, turn them in seven hours and continue until they are quite hard, put them in tin canisters in a dry place.

When any is required, cut a piece about the size of a walnut, pour a pint of boiling water upon it, stir until the soup is dissolved, season with salt, it will make a basin of strong broth; if for soup steep some vermicelli in water; boil it; then to one cake of the soup pour one pint of water, if two quarts or four pints of soup are required, take four cakes of the soup, and when melted set it over the fire and simmer, pour it into a soup tureen, add thin slices of bread very lightly toasted, and upon them the vermicelli; season to palate.