Take 7 or 8 pounds of the leg or shin of beef. Cover it well with cold water in a soup-kettle. Let it heat slowly. As it does so, the fibers of the meat enlarge, the gelatinous substance dissolves, the albumen - the part which produces the scum - frees itself and rises to the surface, and the osmazome (the most savory part of the meat) is diffused through the soup. If it is allowed to cook rapidly, the albumen coagulates, the meat hardens so that the water cannot penetrate it, and the osmazome cannot disengage itself. Add about a tablespoon of salt to each half gallon. This causes more scum to rise. Clear it, and put in 2 large carrots, 2 turnips, 2 onions, 1 head of celery, 3 whole cloves, a sprig of parsley, 2 young leeks, 1/2 a teaspoon of peppercorns, and a bunch of soup herbs. Stew very gently and constantly for 4 or 5 hours. The beef will then be very tender and juicy. The meat may be dished up on a platter, and the vegetables may be laid around it, or not - a matter of choice. The soup will be better if not served until the next day. Then the fat may be removed when cold. Strain the soup through a sieve, heat, and send to table with fried or toasted bread. It is often served with crusts or slices of dry bread put into the tureen and let soak in the soup for a short time.
Mrs. J. W. Smith, Chicago.
Mrs. Elliott Durand, Chicago.
One ox-tail, 2 pounds lean beef, 4 carrots, 3 large onions, bunch of thyme. Cut the ox-tail in pieces, fry brown in butter; remove and fry onions and 2 carrots. Place the fried vegetables and ox-tail in a soup-pot with the thyme and the beef cut in slices; grate in the 2 carrots, and pour over 4 quarts of water. Boil slowly 4 hours; strain, and thicken with 2 tablespoons of flour. Add a tablespoon each of salt and sugar. The juice of half a lemon improves the flavor.
Put a knuckle of veal into 3 quarts cold water; salt it, and add 1 small tablespoon raw rice. Let simmer 4 hours, when it should be reduced half. Remove. Into the tureen put the yolk of 1 egg, mixed with a cup of cream or new milk. Add a small lump of butter. Strain the soup on to this, stirring all the time. Beat it a moment at the last.
Put a knuckle of veal into a gallon of cold water. When heated through, add a tablespoon of salt, and as it boils skim very carefully. Put in a pod of red pepper if you have it. Let cook slowly for 3 hours, adding hot water if needed for the quantity of soup desired. Add 1/2 a pint of finely shredded cabbage, double the quantity of sliced raw potatoes, a carrot cut small, a head of celery, and 3 large onions sliced. You may also add, if you like, 3 sliced tomatoes, a turnip cut in dice, and a couple of ears of green corn cut from the cob. Let cook fully 3/4 of an hour.
Boil a calf's head and feet until the meat separates from the bones. Remove the bones and cut the meat into inch pieces. Put into the soup-kettle and boil 2 hours longer. Add the chopped brains, 8 small onions sliced, a tablespoon (or more) of parsley; season with mace, cloves, and salt. When nearly done, make German soup-balls of half a dozen soda crackers (see directions on page 11), and drop in; add also enough caramel to color. Make force-meat balls of veal and put into the tureen, and pour the soup over.
Columbia Loving, Bowling Green, Ky.
Put a mutton bone on to cook in 3 quarts of cold water. Let it cook slowly 2 hours. Skim it, salt it, add hot water, if necessary, and to 2 quarts of broth add 1/2 cup of green corn, same of butter beans, 2 ripe tomatoes, peeled and sliced, 2 Irish potatoes, of medium size, peeled and cut fine. Cook 1 hour. As the fat of mutton congeals so quickly, serve this soup in hot soup-plates. Indeed, it is better to heat the plates for any kind of soup.
When it is desired to make soup from stock, heat it to boiling, add water, if needed, and the prepared vegetables cut small, noodles, or whatever is to be used, with the proper seasoning. Season lightly with salt, and do not add pepper until it is done.
Lieut. Col. S. G. Leitch.
One ham bone, 1 beef bone, 1 pod red pepper, 1 pint black-eyed peas. Boil in a mess-kettle in 2 gallons salted water. Splendid soup for a wet day.
Miss Juliet Corson.
One pound of lean meat cut in small pieces, either beef or mutton. Peel and slice 1 large or 2 small carrots, 1 large turnip, 6 medium-sized onions, a pint of tomatoes, a green stalk of celery, if in season, and a small bunch of parsley. Tie up the parsley, celery, a dozen cloves, same of pepper, a sprig of any sweet herb, except sage. Put in a saucer a tablespoon of salt, a teaspoon of sugar and a saltspoon of pepper; mix, and put all these ingredients in layers in a jar, and 2 quarts of cold water. Paste the cover on, and bake slowly 5 hours.
Save all the bones and trimmings from roasts and steaks of any kind of meat. They will keep several days in cool weather. Put into a kettle with a gallon of cold water and half a cup of dry beans and a large ripe tomato, or some canned tomatoes. Cook gently for two hours, then strain through a colander. Put back into the soup-kettle, add a carrot and three large potatoes cut in dice, a sliced onion, salt, and a spoon of soup powder. In 15 minutes beat up an egg with a cup of flour and stir into the soup; let boil 10 minutes and serve.