The art of living in Australia

been done put in 2 doz. peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place. This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes. BEEF TEA—No. 1. lib Gravy Beef . . . .jg^^ 1 pint Water J Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into a pulp with a sharp knife, pour over the cold water, and let it stand for an hour. Pour it into a brown baking jar and put it into a cool oven, and keep it below boiling point for an hour or longer, according to the heat of the oven. It should look brown, thick, and rich, when sufficiently cooked. Strain through a colander, add salt to taste, and it is ready to serve. QUICK BEEF TEA—No. 2. 1 11) Gravy Beef . . . .^^ 1 pint Water J Pass the meat twice through a sausage machine, put it into a saucepan, pour over the cold water, and stand on the stove ; stir constantly until it comes to boiling point, but do not allow it to boil. As soon as it changes colour from red to brown strain through a colander, add salt to taste, and it is ready to serve. , RAW BEEF TEA. |- lb. Gravy Beef and 1 gill of Water. Scrape the meat to a pulp with a sharp knife, pour over it the water ; cover over and stand away for an hour. Strain off, and it is ready. As this is given to an invalid in small quantities, very little should be made at a time. BEEF ESSENCE. 1 lb. Gravy Beef . . . . ScZ. Mince the meat very small, put it into a brown baking jar, and cover down with a closely -fitting lid or with brown paper. Stand in a saucepan of boiling water for one hour, pour off the essence, add a little salt, and it is ready. MUTTON BROTH. 4 or 5 Scrags of Mutton and Shank Bones 6d. Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth ; break these and the shank bones into very small pieces, put them into an enamelled saucepan, well covered with cold water ; add a teaspoonful of salt, stand on the stove, and when it boils up remove the scum very carefully. Add 1 doz. peppercorns, and an onion and carrot, if vegetables are allowed the patient. Boil steadily for eight or nine hours ; the liquor should then be reduced to one quart. Strain off, and, if possible, let it stand till quite cold ; it should then be in a jelly, and can be made hot as required. When serving this to a convalescent a spoonful of rice or pearl barley well washed in cold water and boiled in either stock or milk may be added. COCK-A-LEEKIE SOUP. 9 Leeks 3d. 1 set Giblets "I 2 oz. Beef Dripping . . . • Laj 3 quarts Water or Pot Boilings . [ Salt and Peppercorns . . .J Total Cost— 7fZ. "Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping