GRAVY SOUP.

Get eight pounds of coarse lean beef--wash it clean and lay it in your

pot, put in the same ingredients as for the shin soup, with the same

quantity of water, and follow the process directed for that. Strain the

soup through a sieve, and serve it up clear, with nothing more than

toasted bread in it; two table-spoonsful of mushroom catsup will add a

fine flavour to the soup.