ice of a good
lemon, and a little essence of anchovy.

_Soup and Bouilli._--(No. 238. See also No. 5.)

The best parts for this purpose are the leg or shin, or a piece of the
middle of a brisket of beef, of about seven or eight pounds weight; lay
it on a fish-drainer, or when you take it up put a slice under it, which
will enable you to place it on the dish entire; put it into a soup-pot
or deep stew-pan, with cold water enough to cover it, and a quart over;
set it on a quick fire to get the scum up, which remove as it rises;
then put in two carrots, two turnips, two leeks, or two large onions,
two heads of celery, two or three cloves, and a fagot of parsley and
sweet herbs; set the pot by the side of the fire to simmer very gently,
till the meat is just tender enough to eat: this will require about four
or five hours.

Put a large carrot, a turnip, a large onion, and a head or two of
celery, into the soup whole; take them out as soon as they are done
enough; lay them on a dish till they are cold; then cut them into small
squares: when the beef is done, take it out carefully: to dish it up,
see No. 204, or No. 493: strain the soup through a hair-sieve into a
clean stew-pan; take off the fat, and put the vegetables that are cut
into the soup, the flavour of which you may heighten by adding a
table-spoonful of mushroom catchup.

If a thickened soup is preferred, take four large table-spoonfuls of the
clear fat from the top of the pot, and four spoonfuls of flour; mix it
smooth together; then by degrees stir it well into the soup, which
simmer for ten minutes longer at least; skim it well, and pass it
through a tamis, or fine sieve, and add the vegetables and seasoning the
same as directed in the clear soup.

Keep the beef hot, and send it up (as a remove to the soup) with
finely-chopped parsley sprinkled on the top, and a sauce-boat of No.
328.

_Ox-head Soup_,--(No. 239.)

Should be prepared the day before it is to be eaten, as you cannot cut
the meat off the head into neat mouthfuls unless it is cold: therefore,
the day before you want this soup, put half an ox-cheek into a tub of
cold water to soak for a couple of hours; then break the bones that have
not been broken at the butcher's, and wash it very well in warm water;
put it into a pot, and cover it with cold water; when it boils, skim it
very clean, and then put in one head of celery, a couple of carrots, a
turnip, two large onions, two dozen berries o