Minced Beef Soup.
- 4 lbs. lean beef, minced fine, as for beef-tea.
- 2 lbs. mutton-bones.
- 2 carrots, grated.
- 2 sliced onions.
- Bunch of sweet herbs, and small bunch of asparagus, also chopped.
- Pepper and salt.
- 5 quarts of water.
- Strips of buttered toast.
Crack the bones to splinters, and put on with the vegetables in three quarts of cold water and boil two hours. Strain, rubbing the vegetables to a pulp, and add, with the rest of the water, also cold, to the minced beef. Bring to a boil, cook gently one hour after it boils, and strain, pressing hard. Reserve a little of the beef for force-meat, and put away the rest well seasoned, after pouring back over it half the soup, as stock for to-morrow. Keep in a cool place. Chop the herbs and put into that meant for to-day, with pepper and salt. Boil and skim fifteen minutes. Have ready some long strips of buttered crisp toast in the tureen and pour on the soup.