Cassell's dictionary of cookery

Gravy, Brown, Soup (made from bones and ti-imming-s). — Take the bones of dressed meat — beef is the best — which weighed before cooking about twelve pounds. Break them up into small pieces, and put these into a saucepan, with five quarts of cold water. Bring the liquid to a boil, skim carefully, and simmer gently, but continuously, for six hours. Strain through a sieve, and leave the soup until the next day. Remove the fat from the top, leave any sediment there may be at the bottom, and pour the soup gently into a clean saucepan, with two carrots, one turnip, three onions, aU sliced, a head of celery, or half a drachm of pounded celery-seed, tied in muslin, a bundle of sweet herbs, and eight peppercorns. Bring it to a boil, skim it carefully, and add a dessertspoonful of salt, which will assist the scum in rising. Draw it to the side of the fire, and simmer gently for two hours. Strain it two or three times, and, to clear it, stir into it when hot, the whites of two eggs, whisked thoroughly, and mixed with four tea-spoonfuls of cold water, and afterwards with a little of the soup. Beat this into the soup over the fire, and keep whisking till it boils. Skim carefully till it is quite clear. Add three table-spoonfuls of I^iebig's Extract of Meat, and, if necessary, a httle browning (see Browning), but great care must be taken with this, or the flavour of the soup will be spoilt. This soup is wholesome, nourishing, and cheap, and though it cannot be said that a soup which costs 4d. per quart is quite equal to one which costs Is. 4d., yet, if the directions are closely followed, the result will be decidedly satisfactory. If anj- lady would take the trouble to try it for herself, she would see that it can be done, but, unfortunately, there exists amongsi ordinary domestic servants such a prejudice against anything economical that, if the soup were left to them, there is a danger that it would not be properly attended to, and, perhaps, be boiled hard one hour and stopped entirely another, or, what is worse, not carefully skimmed as it is coming to a boil. It is a good plan to brown a small quantity of meat — say a quarter of a pound of beef and a quarter of a pound of veal- — draw out the juice with a little cold water, and then simmer these with the bones. The soup will look better if made without vegetables, it will taste better with them. It should certainly be made the day before it is wanted for use. Probable cost, about 4d. per quart. Suflficient to make two quarts of soup. Gravy, Brown, Soup (made from fresh meat). — Take half a pound of lean ham, two pounds of the shin of beef, and two pounds of veal. Cut the meat from the bones, break the latter into small pieces, and, if there be any marrow, lay it at the bottom of a deep saucepan. If there be no marrow, use a quarter of a pound of butter. Put in the meat (which should be cut up) and bones, cover closely, and place the saucepan on the fire. "SVhen well browned on one side, turn the meat over on the other, and take care it does not bum. "^Tien the meat is thoroughly browned, add a pint of cold water to diaw out the juice. In a quarter of an hour GHA (272) GRA