Put in a convenient sized vessel 16 gallons water, 60 lbs. meat, 12 lbs. plain mixed vegetables, 9 lbs. pearl barley or rice (or 4½ lbs. each), 1½ lbs. salt, 1¼ lbs. flour, 1 oz. pepper. Put all the ingredients, except the flour, into the pan; set it on the fire, and when beginning to boil, diminish the heat, and simmer gently for two hours and a half; take the meat out and keep warm; add to the soup your flour, which you have mixed with enough water to form a light batter; stir well together with a large spoon; boil another half hour; skim off the fat, and serve the meat and soup separate. The soup should be stirred occasionally while making, to prevent burning or sticking.
No. 2.
BEEF SOUP.
Proceed the same as for mutton, only leave the meat in till serving, as it takes longer to cook than mutton. The pieces are not to be above 4 or 5 lbs. weight each.
No. 3.
BEEF TEA, SIX PINTS.
Cut three pounds lean beef into pieces the size of walnuts, and break up the bones (if any); put it into a convenient sized kettle, with ½ lb. mixed vegetables (onions, celery, turnips, carrots, or one or two of these, if all are not to be obtained), 1 oz. salt, a little pepper, 2 oz. butter, ½ pint of water. Set it on a sharp fire for 15 minutes, stirring occasionally, till it forms a rather thick gravy at the bottom, but not brown; then add 7 pints of hot water; simmer gently for an hour. Skim off all the fat, strain through a sieve and serve.
No. 4.
THICK BEEF TEA.
Dissolve a teaspoonful of arrow-root in a gill of water, and pour it into the beef tea twenty minutes before passing through the seive, or add ¼ oz. gelatine to the above quantity of beef tea, when cooking.
Mutton and veal will make good tea, by proceeding the same as above.