BROWN SOUP.
Procure a nap-bone, five lbs.; have the bone well broken into very small pieces, and wash it in salt and water. Cut off the meat, and brown it in the frying-pan, with an onion. Put the nap-bone and fried meat into a convenient-sized soup-pot with eight quarts of cold water, and when it comes to the boil, set it to the side of the fire, to throw up the scum and grease; remove these as they rise, and boil slowly, with a head of celery, for six hours; then strain, and have it clear, to make the different kinds of clear soup. I will afterwards give the names of these.
For thick soups, or gravies, or sauces, put back the same meat and bones of the first stock into the pot, and put on eight quarts more of water. Boil for six hours,—longer, if it is cold weather. Vegetables, such as carrots and turnips, may be put into the stock, but not in warm weather. Strain this stock, and it will do for thick soup or purées of vegetables.