ed cook is always hired for the purpose of dressing it. The
space this long receipt occupied is now filled with directions for
making useful pickles. See No. 462.

_Portable[223-+] Soup, or Glaze._--(No. 252.)

Desire the butcher to break the bones of a leg or a shin of beef, of ten
pounds weight (the fresher killed the better); put it into a soup-pot (a
digester[223-++] is the best utensil for this purpose) that will well
hold it; just cover it with cold water, and set it on the fire to heat
gradually till it nearly boils (this should be at least an hour); skim
it attentively while any scum rises; pour in a little cold water, to
throw up the scum that may remain; let it come to a boil again, and
again skim it carefully: when no more scum rises, and the broth appears
clear (put in neither roots, nor herbs, nor salt), let it boil for eight
or ten hours, and then strain it through a hair-sieve into a brown stone
pan; set the broth where it will cool quickly; put the meat into a
sieve, let it drain, make potted beef (No. 503), or it will be very
acceptable to many poor families. Next day remove every particle of fat
from the top of it, and pour it through a tamis, or fine sieve, as
quietly as possible, into a stew-pan, taking care not to let any of the
settlings at the bottom of the stone pan go into the stew-pan, which
should be of thick copper, perfectly well tinned; add a quarter of an
ounce of whole black pepper to it; let it boil briskly, with the
stew-pan uncovered, on a quick fire; if any scum rises, take it off with
a skimmer: when it begins to thicken, and is reduced to about a quart,
put it into a smaller stew-pan; set it over a gentler fire, till it is
reduced to the thickness of a very thick syrup; take care that it does
not burn, a moment's inattention now will lose you all your labour, and
the soup will be spoiled: take a little of it out in a spoon and let it
cool; if it sets into a strong jelly, it is done enough; if it does not,
boil it a little longer till it does; have ready some little pots, such
as are used for potted meats, about an inch and a half deep, taking care
that they are quite dry; we recommend it to be kept in these pots, if it
is for home consumption (the less it is reduced, the better is the
flavour of the soup), if it be sufficiently concentrated to keep for six
months; if you wish to preserve it longer, put it into such bladders as
are used for German sausages, or if you prefer it in t