Simmer for an hour. Add more beef gravy, and boil gently for
half an hour.
ROYAL SOUP.--Take a scrag or knuckle of veal, slices of undressed
gammon of bacon, onions, mace, and a small quantity of water; simmer
till very strong, and lower it with a good beef broth made the
day before, and stewed till the meat is done to rags. Add cream,
vermicelli, almonds and a roll.
VARIOUS SOUPS.--Good soups may be made from fried meats, where the fat
and gravy are added to the boiled barley; and for that purpose, fat
beef steaks, pork steaks, mutton chops, etc. should be preferred, as
containing more of the nutritious principle. When nearly done frying,
add a little water, which will produce a gravy to be added to the
barley broth; a little wheat flour should be dredged in also; a
quantity of onions, cut small, should also be fried with the fat,
which gives the soup a fine flavor, assisted by seasoning, etc.
Soups may be made from broiled meats. While the fat beef steak is
doing before the fire, or mutton chop, etc., save the drippings on
a dish, in which a little flour, oatmeal, with cut onions, etc., are
put.
GRAND CONSOMME SOUP.--Put into a pot two knuckles of veal, a piece
of a leg of beef, a fowl, or an old cock, a rabbit, or two old
partridges; add a ladleful of soup, and stir it well; when it comes
to a jelly, put in a sufficient quantity of stock, and see that it is
clear; let it boil, skimming and refreshing it with water; season it
as the above; you may add, if you like, a clove of garlic; let it then
boil slowly or simmer four or five hours; put it through a towel, and
use it for mixing in sauces or clear soups.
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