Preparation: Stew the soup greens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it.
No. 5—BOUILLON OF BEEF.
- 3 lbs. of beef
- 1 lb. of soup bone
- Salt
- 4 qts. water
- Soup greens
Preparation: Soup bone, soup greens, and salt and water are put over the fire to boil one hour, then the beef is addedand the whole is boiled slowly for another 2 or 2½ hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing.
No. 6—BOUILLON.
Made of Roast Bones or Meat Remnants.
- 2 lbs. of roast bones
- Soup greens
- Salt
- 2 qts. water
Preparation: Chop the bones and put over the fire with soup greens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat extract.
No. 7—DUMPLINGS FOR BOUILLON.
Marrow Dumpling Soup.