The day it is wanted for the table, fry as brown
as possible a carrot, an onion, and a very small turnip sliced thin.
Just before taking up, put in half a tablespoonful of sugar, a
blade of mace, six cloves, a dozen kernels of allspice, a small
tablespoonful of celery seed. With the vegetables this must cook
slowly in the soup an hour; then strain again for the table. If you
use vermicelli or pearl barley, soak in water.
DR. LIEBIG'S BEEF TEA.--When one pound of lean beef, free from fat,
and separated from the bones, in a finely-chopped state in which it is
used for mince-meat, or beef-sausages, is uniformly mixed with its
own weight of cold water, slowly heated till boiling, and the liquid,
after boiling briskly for a minute or two, is strained through the
towel from the coagulated albumen and the fibrine, now become hard and
horny, we obtain an equal weight of the most aromatic soup, of such
strength as cannot be obtained even by boiling for hours from a piece
of flesh. When mixed with salt and the other additions by which soup
is usually seasoned, and tinged somewhat darker by means of roasted
onions, or burnt bread, it forms the very best soup which can, in any
way, be prepared from one pound of flesh.
BROWN GRAVY SOUP.--Shred a small plate of onions, put some dripping
into a frying-pan and fry the onions till they are of a dark brown;
then, having about three pounds of beef cut up in dice, without fat or
bone, brown that in a frying-pan.
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