Modern cookery for private families

of onion, and of herbs, carrots, celery, and the other usual vegetables, may be stewed together, to give it the requisite flavour. About an inch square of the Jewish beef (see Chapter of FOREIGN COOKERY), whether cooked or uncooked, will impart a fine savour to it; the smoked surface of this should be pared off before it is used, and it may be added in thin slices. BOUILLON. (_The Common Soup or Beef-Broth of France; cheap, and very wholesome._) [Illustration] This soup, or _broth_ as we should perhaps designate it in England, is made once or twice in the week, in every family of respectability in France; and by the poorer classes as often as their means will enable them to substitute it for the vegetable or _maigre_ soups, on which they are more commonly obliged to subsist. It is served usually on the first day with slices of untoasted bread soaked in it; on the second, it is generally varied with vermicelli, rice, or semoulina. The ingredients are, of course, often otherwise proportioned than as we have given them, and more or less meat is allowed according to the taste or circumstances of the persons for whom the _bouillon_ is prepared; but the process of making it is always the same, and is thus described (rather learnedly) by one of the most skilful cooks in Europe: “The stock-pot of the French artisan,” says Monsieur Carême, “supplies his principal nourishment; and it is thus managed by his wife, who, without the slightest knowledge of chemistry, conducts the process in a truly scientific manner. She first lays the meat into an earthen stock-pot, and pours cold water to it in the proportion of about two quarts to three pounds of the beef;[15] she then places it by the side of the fire, where it slowly becomes hot; and as it does so, the heat enlarges the fibre of the meat, dissolves the gelatinous substances which it contains, allows the albumen (or the muscular part which produces the scum) to disengage itself, and rise to the surface, and the OZMAZOME (_which is