BEEF SOUP.

Take the hind shin of beef, cut off all the flesh off the leg-bone,

which must be taken away entirely, or the soup will be greasy. Wash the

meat clean and lay it in a pot, sprinkle over it one small

table-spoonful of pounded black pepper, and two of salt; three onions

the size of a hen's egg, cut small, six small carrots scraped and cut

up, two small turnips pared and cut into dice; pour on three quarts of

water, cover the pot close, and keep it gently and steadily boiling five

hours, which will leave about three pints of clear soup; do not let the

pot boil over, but take off the scum carefully, as it rises. When it has

boiled four hours, put in a small bundle of thyme and parsley, and a

pint of celery cut small, or a tea-spoonful of celery seed pounded.

These latter ingredients would lose their delicate flavour if boiled too

much. Just before you take it up, brown it in the following manner: put

a small table-spoonful of nice brown sugar into an iron skillet, set it

on the fire and stir it till it melts and looks very dark, pour into it

a ladle full of the soup, a little at a time; stirring it all the while.

Strain this browning and mix it well with the soup; take out the bundle

of thyme and parsley, put the nicest pieces of meat in your tureen, and

pour on the soup and vegetables; put in some toasted bread cut in dice,

and serve it up.