The Boston cooking-school cook book

allspice berry 2 sprigs parsley 2 stalks celery 1 beet finely cut 1 tablespoon salt 1 teaspoon peppercorns 2 tablespoons butter Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner. Ox-tail Soup 1 small ox-tail 6 cups Brown Stock ──────┬─────────────────────────────── Carrot│½ cup each, cut in fancy shapes Turnip│ ──────┼─────────────────────────────── Onion │½ cup each, cut in small pieces Celery│ ──────┴─────────────────────────────── ½ teaspoon salt Few grains cayenne ¼ cup Madeira wine 1 teaspoon Worcestershire Sauce 1 teaspoon lemon juice Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice. Scotch Soup 3 lbs. mutton from fore-quarter 2 qts. cold water ½ tablespoon salt ¼ teaspoon pepper 2 slices turnip ½ onion ¼ cup flour ──────┬─────────────────────────────── Carrot│¼ cup, each, cut in small cubes Turnip│ ──────┴─────────────────────────────── 2 tablespoons pearl barley Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in