A kind of French soup or stew, prepared as follows: An earthen pot, made to hold from one to seven pounds of meat is provided. A sufficient quantity of lean meat, usually part of the leg or shoulder, is put into this vessel, which is then filled up with cold water - the proportion being five pints of water to a pound and a half of meat. The pot is then placed on the hearth close to the wood fire, and generally on the hot ashes. When it begins to simmer, the scum which is thrown up is carefully removed from time to time, three-quarters of an hour being allowed for this purpose. A carrot, half a parsnip, a turnip, an onion, a little celery, and any other vegetables in season, are then added, together with salt, pepper, and spice. After these additions, the pot remains covered at the fire, and is kept there simmering for six hours more, hot water being from time to time supplied in the place of that which has evaporated.

Bouillon

This is the common soup of France, and is in use in almost every French family. Put beef in an earthen stock-pot, in the proportion of one pound to one quart of cold water. Place it at the side of the fire and let it become slowly hot. By so doing the fibre of the meat is enlarged, the gelatine is dissolved, and the savorous parts of the meat are diffused through the broth. When the object is simply to make a good, pure-flavored beef broth, part of the shin or leg will answer the purpose, adding some vegetables, and letting it stew four or five hours. But if the meat is to be eaten, the rump, or leg-of-mutton piece should be used.