A Handbook of Cookery for a Small House

in three pints of cold water in a saucepan with a pinch of salt, two pieces of loaf sugar, and a teaspoonful of mushroom catsup. Boil for three hours, then add one sliced carrot and a finely cut onion; boil for another half hour. The soup is then ready to be served with the meat in it. _74. Thick Ox Tail Soup_ Proceed in the same manner as for the clear soup, adding a good teacupful of strong beef stock. Put in whole an onion and a carrot with a teaspoonful of Worcester sauce. Boil for three hours, then dash in a cupful of cold water and remove from the fire to stand in a cool place. Carefully remove all the fat and the vegetables. Bring the soup to a boil again and add a carrot cut into oblong pieces, boil for another half hour, thicken with a little carefully mixed flour and water, and serve with the meat in it. _75. Julienne Soup_ Take one pound of lean gravy beef not cut up, put it into a saucepan with one piece of loaf sugar, an onion (whole), a little pepper and salt, and three pints of water. Boil for two hours. Dash a teacupful of cold water in to cause the fat to rise. Allow it to cool, skim the fat, and strain the soup into another saucepan. Put in one carrot, cut into slices and then into tiny strips, half a turnip, in strips, and a few green peas. These last may be from a bottle if it is impossible to obtain the fresh. Boil for half an hour and serve the soup with the vegetables in it. This soup will turn out perfectly clear if the directions are carefully followed. _76. To Use Roast Beef Bone for Soup_ Remove all the fat; put the bone in a saucepan with about a quart of water, a piece of loaf sugar (to clear it), salt, pepper, one carrot cut into narrow strips, one onion sliced, and a little cut cabbage. Boil steadily for an hour and a half. Remove