Beef Soup

Crack the bone of a shin of beef, and put it on to boil, in one quart of water to every pound of meat, and a large tea-spoonful of salt to each quart of water. Let it boil two hours; and skim it well. Then add four turnips, pared and cut in quarters, four onions pared and sliced, two carrots scraped and cut in slices, one root of celery cut in small pieces, and one bunch of sweet herbs (which should be washed and tied with a thread, as they are to be taken out when the soup is served). When the vegetables are tender, take out the meat, strain off the soup and return it to the pot again; thicken it with a little flour and water; then add some parsley finely chopped, with more salt and pepper to the taste, and some dumplings, made of a tea-spoonful of butter to two of flour, moistened with a little water or milk. Drop these dumplings into the boiling soup; let them boil five minutes; and serve them with the soup in the tureen. Noodles may be substituted for the dumplings.

A Cheap Soup

Wash three-quarters of a pound of barley in a little cold water; put it in a soup-pot with a shin or leg of beef of about ten pounds weight, cut into four pieces. Cover it well with cold water and set it on the fire. When it boils, skim it well, and put in two large onions. Set it by the fire to simmer very gently about two hours; then skim all fat off, and put in two heads of celery, and a large turnip cut into small squares. Season it with salt, and let it boil an hour and a half longer. Take out the meat with a slice, cover it up, and set it by the fire to keep warm, and skim the broth well before you put it into the tureen. Put a quart of the soup into a basin; put about an ounce of flour into a stew-pan, and pour the broth into it by degrees, stirring it well together. Set it on the fire and stir till it boils, then let it boil up. Put the meat in a dish, and strain the sauce through a sieve over the meat. Add, if liked, some capers or minced gherkins or walnuts, etc. The water in which meat has been boiled makes an excellent soup for the poor, by adding vegetables, barley, or peas. Roast beef bones make fine pea-soup; and should be boiled with the peas the day before eaten, that the fat may be taken off.

Sago Soup

Boil two pounds of beef in rather more water than sufficient to cover it, until the essence is completely extracted from the meat. Strain the broth, and add to the broth one teacupful of sago. Boil it gently for one hour, but do not let the sago become too soft. Beat the yolks of three eggs, pour them into your soup tureen, and then pour in the soup very gradually, stirring it gently.

Soup Of Beef's Heart

Soak the heart several hours in salt and water to extract the blood, then cut it in large pieces, lengthwise. Parboil it, and cut it into small pieces, which must be put back into the liquor - to which add pepper, salt, some celery cut fine, a turnip cut in slices, some carrots nicely sliced, an onion chopped fine, and a bunch of parsley. Let it boil again till the vegetables are tender; mix a little flour and water smoothly, and pour in to thicken the soup a very little.