of peppercorns, eight cloves, two blades of mace, a faggot
of savoury herbs, a couple of small carrots, and the heart of a root
of celery; to these add a mild onion or not, at choice.

When the whole has stewed very softly for four hours, probe the large
bit of beef, and, if quite tender, lift it out for table; let the soup
he simmered from two to three hours longer, and then strain it through
a fine sieve, into a clean pan. When it is perfectly cold, clear off
every particle of fat: heat a couple of quarts; stir in, when it
boils, half an ounce of sugar, a small tablespoonful of good soy, and
twice as much of Harvey's sauce, or, instead of this, of clear and
fine mushroom ketchup. If carefully made, the soup will be perfectly
transparent, and of good colour and flavour. A thick slice of ham will
improve it, and a pound or so of the neck of beef with an additional
pint of water, will likewise enrich its quality. A small quantity of
good broth may be made of the fragments of the whole, boiled down with
a few fresh vegetables.

1211. Beef Glaze.

Beef glaze, or portable soup, is simply the essence of beef condensed
by evaporation. It may be put into pots, like potted meats, or into
skins, as sausages, and will keep for many months. If further dried in
cakes or lozenges, by being laid on pans or dishes, and frequently
turned, it will keep for years, and supply soup at any moment.

1212. Vermicelli Soup.

To three quarts of gravy soup, or stock, add six ounces of vermicelli.
Simmer for half an hour; stir frequently.

1213. Vegetable Soup.

Peel and cut into very small pieces three onions, three turnips, one
carrot, and four potatoes, put them into a stewpan with a quarter of a
pound of butter, the same of lean ham, and a bunch of parsley, pass
them ten minutes over a sharp fire; then add a large spoonful of
flour, mix well in, moisten with two quarts of broth, and a pint of
boiling milk; boil up, keeping it stirred; season with a little salt
and sugar, and run it through a hair sieve; put it into another
stewpan, boil again, skim, and serve with fried bread in it.

1214. Asparagus Soup.

Two quarts of good beef or veal stock, four onions, two or three
turnips, some sweet herbs, and the white parts of a hundred young
asparagus,--if old, half that quantity,--and let them simmer till fit
to be rubbed through a tammy; strain and season it; hav