Place the stock in a clean saucepan, set it over a brisk fire. When boiling, add the white of one egg to each quart of stock, proceeding as follows: beat the whites of the eggs up well in a little water; then add a little hot stock; beat to a froth and pour gradually into the pot; then beat the whole hard and long; allow it to boil up once, and immediately remove and strain through a thin flannel cloth.
BEEF SOUP.
Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil about two hours, or until it begins to get tender, then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery, and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice. After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces, let it boil half an hour longer; take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley.
Serve made mustard and catsup with it. It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Four hours are required for making this soup. Should any remain over the first day, it may be heated, with the addition of a little boiling water, and served again. Some fancy a glass of brown sherry added just before being served. Serve very hot.
VEAL SOUP. (Excellent.)
Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the usual quantity; remove from the fire. Into the tureen put the yolk of one egg, and stir well into it a teacupful of cream, or, in hot weather, new milk; add a piece of butter the size of a hickory nut; on this strain the soup, boiling hot, stirring all the time. Just at the last, beat it well for a minute.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five turnips, two onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an hour, cut off scrag, and put it in stewpan with three quarts of water. As soon as it boils, skim well, and then simmer for one and one-half hours. Cut best end of mutton into cutlets, dividing it with two bones in each; take off nearly all fat before you put it into broth; skim the moment the meat boils, and every ten minutes afterwards; add carrots, turnips and onions, all cut into two or three pieces, then put them into soup soon enough to be thoroughly done; stir in barley; add salt to taste; let all stew together for three and one-half hours; about one-half hour before sending it to table, put in little chopped parsley and serve.
Cut the meat off the scrag into small pieces, and send it to table in the tureen with the soup. The other half of the mutton should be served on a separate dish, with whole turnips boiled and laid round it. Many persons are fond of mutton that has been boiled in soup.
You may thicken the soup with rice or barley that has first been soaked in cold water, or with green peas, or with young corn, cut down from the cob, or with tomatoes, scalded, peeled and cut into pieces.