Modern cookery for private families

pigeons, and even game, in the _=pot-au-feu=_ or soup-pot.[16] They should be properly trussed, stewed in the broth just long enough to render them tender, and served, when ready, with a _=good=_ sauce. A small ham, if well soaked, washed exceedingly clean, and freed entirely from any rusty or blackened parts, laid with the beef when the water is first added to it, and boiled from three hours and a half to four hours in the _bouillon_, is very superior in flavour to those cooked in water only, and infinitely improves the soup, which cannot however so well be eaten until the following day, when all the fat can easily be taken from it: it would, of course, require no salt. Footnote 16: In wealthy families the soup is boiled in a metal soup-pot, called a _=marmite=_. CLEAR, PALE GRAVY SOUP OR CONSOMMÉ. Rub a deep stewpan or soup-pot with butter, and lay into it three quarters of a pound of ham freed entirely from fat, skin, and rust, four pounds of leg or neck of veal, and the same weight of lean beef, all cut into thick slices; set it over a clear and rather brisk fire, until the meat is of a fine amber-colour; it must be often moved, and closely watched, that it may not stick to the pan, nor burn. When it is equally browned, lay the bones upon it, and pour in gradually four quarts of boiling water. Take off the scum carefully as it rises, and throw in a pint of cold water at intervals to bring it quickly to the surface. When no more appears, add two ounces of salt, two onions, two large carrots, two turnips, one head of celery, a faggot of savoury herbs, a dozen cloves, half a teaspoonful of whole white pepper, and two large blades of mace. Let the soup boil gently from five hours and a half to six hours and a half; then strain it through a very clean fine cloth, laid in a hair sieve. When it is perfectly cold, remove every particle of fat