If the flour is added without previous browning,
it preserves a raw taste that by no means improves the flavor.
ASPARAGUS SOUP.--Three or four pounds of veal cut fine, a little salt
pork, two or three bunches of asparagus and three quarts of water.
Boil one-half of the asparagus with the meat, leaving the rest in
water until about twenty minutes before serving; then add the rest
of the asparagus and boil just before serving; add one pint of milk;
thicken with a little flour, and season. The soup should boil about
three hours before adding the last half of the asparagus.
BEEF BROTH.--Put two pounds of lean beef, one pound of scrag of veal,
one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a
nice tin saucepan, with five quarts of water; simmer to three quarts,
and clear from the fat when cold. Add one onion, if approved.
Soup and broth made of different meats are more supporting, as well as
better flavored.
To remove the fat, take it off, when cold, as clean as possible; and
if there be still any remaining, lay a bit of clean blotting or
cap paper on the broth when in the basin, and it will take up every
particle.
BEEF SOUP.--Cut all the lean off the shank, and with a little beef
suet in the bottom of the kettle, fry it to a nice brown; put in the
bones and cover with water; cover the kettle closely; let it cook
slowly until the meat drops from the bones; strain through a colander
and leave it in the dish during the night, which is the only way to
get off all the fat.
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