BROWN STOCK

Follow directions given for bouillon, adding a slice of beef and
browning some of the meat in the marrow from the bone.


BEET SOUP--RUSSIAN STYLE (FLEISCHIG)

Cut one large beet and one-half pound of onion in thick pieces and put
in kettle with one pound of fat brisket of beef; cover with water and
let cook slowly two hours; add three-fourths of a cup of sugar and a
little citric acid to make it sweet and sour and let cook another hour;
season and serve hot.


BORSHT

Take some red beetroots, wash thoroughly and peel, and then boil in a
moderate quantity of water from two to three hours over a slow fire, by
which time a strong red liquor should have been obtained. Strain off the
liquor, adding lemon juice, sugar, and salt to taste, and when it has
cooled a little, stir in sufficient yolks of eggs to slightly thicken
it. May be used either cold or hot. In the latter case a little
home-made beef stock may be added to the beet soup.

If after straining off the soup the remaining beetroot is not too much
boiled away, it may be chopped fine with a little onion, vinegar and
dripping, flavored with pepper and salt, and used as a vegetable.