Meat Soup or Bouillon Made from Extract
This Margaret made from beef extract, before she learned to use the fresh beef.
2 teaspoonfuls of extract, or 2 capsules. 1 quart of boiling water. 1/2 an onion, sliced. 1 stalk of celery. 1/2 teaspoonful salt. 2 shakes of pepper. 2 sprays of parsley.
Simmer this for twenty minutes, strain, and pour over six thin slices of lemon, one for each plate. Serve with hot crackers.
Cream Bouillon
Make this same soup, and pour it over a half-pint of thick cream, well whipped. Do not put any lemon in it. Serve with hot crackers.
Meat Soups
You can make meat soup, or stock, out of almost any kind of meat, cooked or raw, with bones or without. Many cooks never buy fresh meat for it, and others think they must always have it. It is best to learn both ways.
Plain Meat Soup
1 shin of beef. 5 quarts of water. 1 small tablespoonful of salt. 1 head celery, cut up. 1 onion. 1 carrot. 1 turnip. 1 sprig of parsley. 2 bay-leaves. 6 whole cloves.