This soup is served as a first course at luncheons and at evening parties in bouillon cups, which are like large coffee cups ; or it may be served in coffee or tea cups. It may be made with or without vegetables, the latter method being the most common. Recipes are given for both, the quantities named being sufficient for ten persons.

Bouillon (Without Vegetables)

Six pounds of beef and bone. Two quarts of water. Salt and pepper.

Cut the meat in small pieces, saw the bones apart, and, adding the cold water, heat slowly and simmer five hours in a tightly covered soup kettle. Then strain through a fine sieve, season to taste, and when cold, remove the fat that has formed. Should there be more than ten cupfuls, reduce to that quantity. To be served hot.

Bouillon (With Vegetables)

Five pounds of round of beef (no bone).

Two and a-half quarts of water.

One-half of a large onion.

One-half slice of carrot.

One-half slice of turnip.

Eight pepper-corns.

Three cloves.

Two eggs (whites only).

One and a-half inch piece of cinnamon.

One and a-half tea-spoonful of salt.

One sprig of parsley.

One sprig of thyme.

One sprig of summer savory.

Two small bay-leaves.

One leaf of sage.

One and a-half stalks of celery.

Having removed every particle of fat from the meat, cut oft a pound of the lean and set it aside; then cut the remainder into small pieces, cover with the water, heat slowly, and, when boiling, move back on the range where it will keep at the bubbling point for six. hours. At the end of this time add all the seasoning, having the herbs tied in a muslin bag; simmer one hour, remove from the fire, strain, and set away to cool. The next morning remove any fat that may have collected on the stock. Chop very fine the pound of meat that was reserved, and place it in the soup on the fire, beating the whites of eggs at the 6 same time and adding them, with the shells, while the soup is yet cool. Heat slowly, and when bubbling set the soup back, tightly covered, and keep it at this degree of heat for one hour. Now add salt, if necessary, and strain through a napkin; the soup is then ready to serve.