Brown Beef Soup.
- 3 lbs. of coarse, lean beef, cut into strips.
- 3 onions—small ones.
- 3 quarts of cold water.
- 1 teaspoonful mixed allspice and mace.
- Bunch of sweet herbs chopped.
- 1 teaspoonful Colgate’s essence of celery.
- Glass of brown sherry.
- Dripping.
- Toasted bread.
Fry the sliced onion brown in good dripping; then the beef, quickly. Put into a soup-pot, cover with the water; put on a tight lid, and stew four hours. Strain and press hard. Let the soup cool to throw up the fat. Skim, and return to the pot, with the salt, pepper, herbs, and spice. Simmer fifteen minutes; add wine and celery, and pour into a tureen upon dice of crisp, buttered toast.