| s. | d. | |
| Shin of beef of 10lbs | 2 | 0 |
| 3/4 pound of barley | 0 | 4 1/2 |
| 2 onions, of about 3 oz. weight each | 0 | 0 1/2 |
| Celery | 0 | 1 |
| Large turnip | 0 | 1 |
| 2 | 7 |
Thus you get four quarts of good soup at 8d. per quart, besides another quart to make sauce for the meat, in the following manner:
Put a quart of the soup into a basin; put about an ounce of flour into a stew-pan, and pour the broth to it by degrees, stirring it well together; set it on the fire, and stir it till it boils; then (some put in a glass of port wine, or mushroom catchup, [No. 439]) let it boil up, and it is ready.
Put the meat in a ragoût dish, and strain the sauce through a sieve over the meat; you may put to it some capers, or minced gherkins or walnuts, &c.
If the beef has been stewed with proper care in a very gentle manner, and be taken up at “the critical moment when it is just tender,” you will obtain an excellent and savoury meal for eight people for fivepence; i. e. for only the cost of the glass of port wine.
If you use veal, cover the meat with [No. 364—2].
Obs.—This is a most frugal, agreeable, and nutritive meal; it will neither lighten the purse, nor lie heavy on the stomach, and will furnish a plentiful and pleasant soup and meat for eight persons. So you may give a good dinner for 5d. per head!!! See also Nos. [229] and [239].
N.B. If you will draw your purse-strings a little wider, and allow 1d. per mouth more, prepare a pint of young onions as directed in [No. 296], and garnish the dish with them, or some carrots or turnips cut into squares; and for 6d. per head you will have as good a RAGOUT as “le Cuisinier Impérial de France” can give you for as many shillings. Read [Obs.] to [No. 493].
You may vary the flavour by adding a little curry powder ([No. 455]), ragoût ([No. 457], &c.), or any of the store sauces and flavouring essences between Nos. [396] and [463]; you may garnish the dish with split pickled mangoes, walnuts, gherkins, onions, &c. See Wow wow Sauce, [No. 328].
If it is made the evening before the soup is wanted, and suffered to stand till it is cold, much fat[200-*] may be removed from the surface of the soup, which is, when clarified ([No. 83]), useful for all the purposes that drippings are applied to.