Modern cookery for private families

richer one still may be made by pouring good beef broth instead of water to the meat in the first instance. Ox-tails, 3; water, 1 gallon; salt, 1-1/2 oz.; carrots, 4; onions, 2 to 4; turnips, 2; celery, 1 head; cloves, 8; peppercorns, 1/2 teaspoonful; faggot of savoury herbs: 3 hours to 3-1/2. For a richer soup, 5 to 6 hours. (Ham or gammon of bacon at pleasure, with other flavourings.) _Obs._—To increase the savour of this soup when the meat is not served in it, the onions, turnips, and carrots may be gently fried until of a fine light brown, before they are added to it. A CHEAP AND GOOD STEW SOUP. Put from four to five pounds of the gristly part of the shin of beef into three quarts of cold water, and stew it very softly indeed, with the addition of the salt and vegetables directed for _bouillon_ (see page 7), until the whole is very tender; lift out the meat, strain the liquor, and put it into a large clean saucepan, add a thickening of rice-flour or arrow-root, pepper and salt if needed, and a tablespoonful of mushroom catsup. In the mean time, cut all the meat into small, thick slices, add it to the soup, and serve it as soon as it is very hot. The thickening and catsup may be omitted, and all the vegetables, pressed through a strainer, may be stirred into the soup instead, before the meat is put back into it. SOUP IN HASTE. Chop tolerably fine a pound of lean beef, mutton, or veal, and when it is partly done, add to it a small carrot and one small turnip cut in slices, half an ounce of celery, the white part of a moderate-sized leek, or a quarter of an ounce of onion. Mince all these together, and put the whole into a deep saucepan with three pints of cold water. When the soup boils take off the scum, and add a little salt and pepper. In half an hour it will be ready to serve with or without straining: