660 HOME AND HOUSEHOLD. 



strips. Put them into the soup lightly, and boil. Remove the scum when it first 

 begins to boil. The more gently meat boils, the more tender it will become. Allow 

 twenty minutes for boiling each pound of fresh meat. 



Soup Stock is broth of any kind of meat, prepared in large quantity, to keep on 

 hand for gravies and soups. Beef and veal make the best stock. One hind shin of 

 beef makes five quarts of stock, and one hind shin of veal makes three quarts. Wash 

 and put into twice as much water as you wish to, to have soup, and simmer five or six 

 hours. All kinds of bones should be mashed and boiled five or six hours, to take out 

 all the nutriment, the liquor then strained, and kept in earthenware or stone, not in 

 tin. Take off the fat when cool. Cool broth quickly and it keeps longer. Use a 

 flat-bottomed kettle, as less likely to scorch. Soft water is best for soups; a little 

 soda improves hard water. Stock will keep three or four days in cool weather; not 

 so long in warm. Keep it in a cool place. When used, heat to boiling-point, and 

 then take up and flavor. Put in the salt and pepper when the meat is thoroughly 

 done. Meat soups are best the second day, if warmed slowly and taken up as soon 

 as heated. If heated too long, they become insipid. Thin soups must be strained. 

 If to be made very clear, stir in one or two well-beaten eggs with the shells, and let 

 it boil half an hour. Use the meat of the soup for a hash, warmed together with a 

 little fat, and well seasoned. Be very careful in using bones and cold meats for 

 soups, that none is tainted, for the soup may be ruined by a single bit of tainted meat 

 or bone. 



MEATS. 



Roast Beef. Prepare for the oven by dredging lightly with flour, and seasoning 

 with salt and pepper. Place in the oven, and baste frequently while roasting. Allow 

 a quarter of an hour for a pound of meat if you like it rare; longer, if you like it 

 well done. Serve with a sauce, made from the drippings in the pan, to which have 

 been added one tablespoonful of Halford or Worcestershire sauce, and one table- 

 spoonful of tomato catsup. 



Spiced Beef or Beef Loaf. Four pounds of beef chopped fine, all fat being 

 removed. Add three dozen small crackers rolled fine, two tablespoonfuls black 

 pepper, one tablespoonful melted butter, one tablespoonful ground mace, a little salt, 

 four eggs, one cup of milk. Mix well, and put into any tin pan it will fill. Baste 

 with butter and water, and bake two hours. 



Stuffed Corned Beef. A very nice way of preparing corned beef, and of making 

 a change in this oft-repeated dish, is to take a piece of well-corned rump or round, 

 nine or ten pounds; make several deep cuts in it; fill with a stuffing of a handful of 

 soaked bread squeezed dry, a little fat or butter, a good pinch of cloves, allspice, 

 pepper, a little finely chopped onion, and a little marjoram or thyme; then tie it up 

 tightly in a cloth, and saturate it with vinegar. Boil about three hours. .^ 



Beefsteak a la Parisienne. Take a piece of steak about three-quarters of an 

 inch thick. Trim it neatly, sprinkle it with pepper, dip it in oil, and broil it over a 

 clear fire. Turn it after it has been on the fire a minute or two, and keep turning it 

 until done. Eight or ten minutes will do it. Sprinkle with salt, and serve with a 

 small quantity of finely minced parsley and a piece of butter mixed together, and 

 placed over or under the steak. Garnish with fried potatoes. 



Beef Hash. Chop raw beef very fine. Add butter, pepper, salt, and chopped 

 parsley. Cover with water, stew it (well covered) for fifteen minutes. Pour it over 

 slices of toasted bread. 



