Another Recipe for Beef Soup.
One shin beef in one-half gallon water, put on before breakfast and boiled until dinner. Thicken with brown flour two or three hours before dinner. Put in one carrot, two turnips, one onion, thyme, cabbage, and celery-seed.—Mrs. H. P. C.
To prepare a Beef's Head as Stock for Soup.
Cut up the head into small pieces, and boil in a large quantity of water until it is all boiled to pieces. Take out all the bones as for souse cheese, and boil again until thick. Then while hot, season very highly with pepper, salt, catsup, allspice, and onions chopped fine.
Put into a mould to get cold. For a small family cut a thick slice, say five inches square, whenever you want soup in a hurry, adding about a quart of water. It need cook for a few minutes only, and is valuable as keeping well and being ready in times of emergency. By adding a few slices of hard-boiled egg and a gill of good cooking wine, this soup may have very nearly the flavor of mock turtle.—Mrs. A. M. D.
Calf's Head Soup.
Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone. Cut up fine and add one-half the brains; then:
1 onion.
1 spoonful spice.
½ spoonful cloves.