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Classic
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page 5
as thinning them with water spoils them.
Always keep a pot or stewpan in which to throw all nice pieces of meat left from
dinner, also any steak, bones, chicken wings, etc., etc. This makes a reserve of
stock with very little fresh meat. It is useful and economical, and, being
without vegetables, never sours.
In making oyster soup use a pint or so of this stock to the usual quart of
oysters and a pint of milk.
PLAIN BEEF SOUP
Five pounds of the leg or shin of beef; one gallon of water; a teaspoonful of
salt; two heads of celery; five carrots; three onions; four turnips; two
tomatoes, and a bunch of sweet herbs. Boil four hours and a half.
Cut the meat in two or three pieces, and put them into a pot with a gallon of
cold water, which gradually soaks out the juices of the meat before coming to
the boil. Salt well, then skim as the soup heats. Boil slowly with a regular
heat for about four hours; then add two heads of celery, five carrots cut small,
two tomatoes, three onions sliced and fried, and the sweet herbs tied up in
muslin. The turnips should be added half an hour before serving. If any portion
of the meat is required for the table, take it from the soup about two hours
before dinner. Let the remainder be left in the soup, which must be strained
through a hair sieve before it is served.
SOUP ET BOUILLI
Six or eight pounds of a brisket of beef; three carrots; four turnips; two
onions; six cloves; two heads of celery; one clove of garlic; a bunch of sweet
herbs; a
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