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is made are the same with that of manufacturing glue. 

 The gelantine of meat is dissolved by boiling water ; and 

 the water being afterward evaporated, the gelantine is 

 left in a solid state. Any fresli lean meat will answer for 

 this purpose, but the fat should be cut away. Portable 

 soup, made in large quantities, forms a valuable acquisi- 

 tion to the traveller, and to those engaged in naval and 

 military duties. 



Dr. Kitchner endeavoured to ascertain, by careful in- 

 vestigation, the best and cheapest mode of making this soup. 

 The legs and shins of beef he found to answer better than 

 other meat, both in regard to quantity and flavor. If ex- 

 pense is not a principal object, the addition of other meat, 

 and the trimmings of poultry and game, together with lean 

 ham, in the proportion of one pound to eight of beef, will 

 greatly improve the flavor. Made without ham, the price 

 of this essence in the shops is from 10s. to 12s. the pound; 

 made in a private kitchen, Dr. K. estimates the expense 

 to be scarcely more than 3s. 6d. per pound. One ounce 

 of this (2d.) will make a pint of broth ; double that quan- 

 tity, with the addition of either thickening or flavoring 

 ingredients, the same quantity of soup. 



To make Portable Soup. Take a leg or shin of beef, 

 weighing about ten pounds ; have it from a bullock re- 

 cently killed ; break the bones, and put it into your soup- 

 pot; just cover it with water, and set it on the fire to 

 heat gradually, till it nearly boils. It should boil for 

 nearly an hour. When scum rises, it should be carefully 

 skimmed off, and a little cold water be poured in once or 

 twice, which will cause more scum to rise on the sur- 

 face, which must be again removed. When the scum 

 has ceased rising, let it boil for eight or nine hours, and 

 then strain it through a hair-sieve into a stone jar, and 

 place it where it will quickly cool. The next day, after 

 removing every particle of fat, pour it quite through a 



