A quart of water, or a little less, to a pound of meat is a good rule.
Soup made of uncooked meat is as good the second day, if heated to the boiling point.
If more water is needed, use boiling hot water, as cold or lukewarm spoils the soup.
It is thought that potato water is unhealthy; and therefore do not boil potatoes in soup, but boil elsewhere, and add them when nearly cooked.
The water in which poultry, or fresh meat is boiled should be saved for gravies, or soup, the next day. If you do not need it, give it to the poor.
Keep the vessel covered tight in which you boil soup, that the flavor be not lost.
Never leave soup in metal pots, as sometimes a family is thus poisoned.
Thickened soups require more seasoning; nearly double the quantity used for thin soups.
French Vegetable Soup.
Take a leg of lamb, of moderate size, and four quarts water. Of potatoes, carrots, cabbage, onions, tomatoes, and turnips take a tea-cup full of each, chopped fine. Salt and black pepper to your taste.