f scrag of mutton, sweet herbs, and ten peppercorns, into a
nice tin saucepan, with five quarts of water; simmer to three quarts,
and clear from the fat when cold. Add one onion, if approved.

Soup and broth made of different meats are more supporting, as well as
better flavored.

To remove the fat, take it off, when cold, as clean as possible; and
if there be still any remaining, lay a bit of clean blotting or
cap paper on the broth when in the basin, and it will take up every
particle.

BEEF SOUP.--Cut all the lean off the shank, and with a little beef
suet in the bottom of the kettle, fry it to a nice brown; put in the
bones and cover with water; cover the kettle closely; let it cook
slowly until the meat drops from the bones; strain through a colander
and leave it in the dish during the night, which is the only way to
get off all the fat. The day it is wanted for the table, fry as brown
as possible a carrot, an onion, and a very small turnip sliced thin.
Just before taking up, put in half a tablespoonful of sugar, a
blade of mace, six cloves, a dozen kernels of allspice, a small
tablespoonful of celery seed. With the vegetables this must cook
slowly in the soup an hour; then strain again for the table. If you
use vermicelli or pearl barley, soak in water.

DR. LIEBIG'S BEEF TEA.--When one pound of lean beef, free from fat,
and separated from the bones, in a finely-chopped state in which it is
used for mince-meat, or beef-sausages, is uniformly mixed with its
own weight of cold water, slowly heated till boiling, and the liquid,
after boiling briskly for a minute or two, is strained through the
towel from the coagulated albumen and the fibrine, now become hard and
horny, we obtain an equal weight of the most aromatic soup, of such
strength as cannot be obtained even by boiling for hours from a piece
of flesh. When mixed with salt and the other additions by which soup
is usually seasoned, and tinged somewhat darker by means of roasted
onions, or burnt bread, it forms the very best soup which can, in any
way, be prepared from one pound of flesh.

BROWN GRAVY SOUP.--Shred a small plate of onions, put some dripping
into a frying-pan and fry the onions till they are of a dark brown;
then, having about three pounds of beef cut up in dice, without fat or
bone, brown that in a frying-pan. Now get a sauce-pan to contain about
a gallon, and put in the onions and meat, with a carrot and a turnip
cut small, and a little cel