The economical cook book

Procure five or six pounds of lean beef, season with salt only, and put it in a soup-kettle with five quarts of cold water, bring it to a boil, then set aside and simmer, closely covered for six or eight hours, or until the meat falls from the bones ; strain it and set it aside until next day, when carefully remove all the fat from the top, add a pint of cold water, one carrot cut in small pieces, one turnip ditto, one potato sliced thin, two onions in rings, five tomatoes peeled and cut up, and half a teacup of barley; bring all to a hard boil, then simmer slowly, closely covered for three hours, season to the taste with pepper and salt, or leave out the barley and add one root of celery out into very small pieces. * Pepper Pot Wash and scrape six or seven pounds of tripe, put it in a large kettle or pot, with a gallon of cold water, and boil it slowly for six or eight hours, or until a straw will run through it. In another vessel simmer slowly a knuckle of veal, with water to cover (put on it cold), until the meat separates from the bones ; then strain and set aside the broth. When the tripe is done, take it out of the water and put it away until next day ; pour the water it was boiled in, into a stone pot or pan, and mix with it the broth the veal was cooked in, and set aside until next day; then take all the fat from the top of the broth, and put it over the fire an hour before dinner ; cut the tripe into pieces half an inch square and put it in the broth. Peel, wash and cut into dice the same size as the tripe three or four potatoes, and add them to the tripe, with a tablespoonfull of sweet marjoram rubbed fine, a bunch of parsley and thyme, and pepper and salt to your taste ; boil all together for fifteen or twenty minutes, have ready dumplings made with prepared flour, mixed with water and a little salt and a tablespoonfull of lard ; roll them out and out the same [illustration: section header] like as the tripe, dust them well with flour to prevent their sticking together, and put them in ten minutes before the soup is done boiling. * Mutton Brofh. A shoulder of mutton weighing four or five pounds, have the joints cracked, but do not out it up ; put it in a soup-kettle with two tablespoonfuls of rice, and three potatoes, peeled, washed and cut up ; season with pepper and salt, and cover with cold water; boil slowly for three hours, or until the meat is tender, but not broken. Take out the meat, but do not strain the broth. Serve that and the meat afterwards with drawn butter poured over it. Skim well when boiling. Ox-tail Soup, Three tails make a tureen of soup. Have your butcher divide them at the joints, and let them soak in warm water whilst the vegetables are being prepared. Put them into a frying-pan with a little butter, a carrot cut in two or three pieces, a turnip the same, and three onions sliced; turn them about over a sharp fire until the meat is brown, throw in a teaspoonful of flour to absorb the butter, and turn all into a soup-kettle, with a head of celery cut in two or three pieces, a bunch of thyme and another of parsley, eight whole doves, half a teaspoonful of allspice, the same of whole black pepper, and four quarts of cold water. Bring it to a boil, then set aside to simmer for three or four hours, skim it well and keep the vessel closely covered. When the meat will separate from the bones take it out of the soup, and cut it in small pieces, leaving out all the bones ; strain the soup through a cullender, return the meat and soup to the kettle, make a paste of two tablespoonfuls of browned flour and a little cold water, stir it in the soup ; boil up for five minutes, and add a teaspoonful of mushroom catsup, a glass of wine, and salt to your taste, and serve. * Black Bean Soup. Put a quart of black Mexican beans in a soup-kettle, with four quarts of cold water, and any bones of cold roast beef or