Gravy Soup.
- 6 lbs. of lean beef.
- 1 lb. of ham.
- 1 carrot.
- 1 turnip.
- 6 tomatoes.
- Bunch of herbs.
- Pepper and salt.
- 2 teaspoonfuls of celery essence.
- 1 cucumber.
- 2 onions.
- 6 quarts of cold water.
- Toasted bread cut into dice.
- 1 tablespoonful walnut catsup.
- Dripping for frying.
Cut the meat into strips; pare and slice the vegetables. Fry the onions brown in dripping. Put all together into the soup-kettle, with one quart of cold water, and bring slowly to a boil. Then pour in a quart of hot water. Cook an hour longer—still slowly—and pour in the rest of the water—cold. Boil steadily three hours after the bubbling recommences. The meat should be done to rags, the vegetables broken to pieces. Strain, pulping the vegetables through a colander; then strain a second time through a soup-sieve, or squeeze through a double tarlatan or mosquito-net bag. Season the soup, and set aside your Sunday portion, seasoning the rags of meat highly, and returning them to it. (Keep on the ice.) Put to-day’s soup back into the pot; boil and skim; add a tablespoonful of walnut catsup and pour upon dice of well-buttered toast, laid in the tureen.