the pot; then beat the whole hard and long; allow it to boil up once,
and immediately remove and strain through a thin flannel cloth.


BEEF SOUP.

Select a small shin of beef of moderate size, crack the bone in small
pieces, wash and place it in a kettle to boil, with five or six quarts
of _cold_ water. Let it boil about two hours, or until it begins to
get tender, then season it with a tablespoonful of salt, and a
teaspoonful of pepper; boil it one hour longer, then add to it one
carrot, two turnips, two tablespoonfuls of rice or pearl barley, one
head of celery, and a teaspoonful of summer savory powdered fine; the
vegetables to be minced up in small pieces like dice. After these
ingredients have boiled a quarter of an hour, put in two potatoes cut
up in small pieces, let it boil half an hour longer; take the meat
from the soup, and if intended to be served with it, take out the
bones and lay it closely and neatly on a dish, and garnish with sprigs
of parsley.

Serve made mustard and catsup with it. It is very nice pressed and
eaten cold with mustard and vinegar, or catsup. Four hours are
required for making this soup. Should any remain over the first day,
it may be heated, with the addition of a little boiling water, and
served again. Some fancy a glass of brown sherry added just before
being served. Serve very hot.


VEAL SOUP. (Excellent.)