Chambers's cookery for young housewives

Cut the beef from the bones into small pieces; take the marrow from the bone, and lay it on the bottom of the saucepan. When it is melted lay in the meat and bones to brown. Turn occasionally, and take care that it does not burn. When browned, add the cold water and salt ; let boil and skim thoroughly ; then add the vegetables sliced, and the seasonings. Let the soup boil slowly for about five hours. Then strain it through a hair-sieve, and set it aside to get cold. When it is quite cold remove every particle of fat, by means of a heated metal spoon, and finally dip a clean cloth into boiling water, and carefully draw it over the top of the soup. It should now have a clear bright look, with a brownish tinge. It is best made the day before using, that it may be effectually skimmed of fat. Serve very hot, with toasted bread cut in small squares on a separate dish. KIDNEY SOUP. 1 ox kidney. 3 pints water. 1 table-spoonful flour or oatmeal dust. 1 teaspoonful salt. 1 table-spoonful ketchup. \ teaspoonful pepper. 1 onion. 1 carrot, j turnip. 2 oz. butter or dripping. Wash and dry the kidney. Remove all fat and skin ; then cut the kidney into small square pieces. Mix the flour, pepper, and salt on a paper, and toss the kidney well amongst them. Melt the butter in an iron pan, and when quite hot throw in the kidney, flour, &c. Stir over the fire until all are nicely browned. Add the water, let boil and skim well ; then put in the vegetables, and let all simmer slowly for two hours. Take out the vegetables, add the ketchup and serve hot. The vegetables may be cut into small square pieces and served in the soup, but should this be done another pint of water must be added. PIGEON SOUP — OX-TAIIi SOUP — HARE SOUP. PIGEON SOUP. 2 pigeons. A small piece of onion. 2 pints stock. A small piece of carrot. 1 oz. butter. A small piece of turnip. 1 oz. flour. A sprig of parsley. Truss the birds as if for boiling, and season them inside with pepper and salt ; dust them over with flour, and brown them with a little butter in a saucepan. Pour on the stock, add the livers, gizzards, and vegetables ; simmer slowly for one hour. Take out the pigeons, and cut the meat from the breasts into small pieces. Bruise the bones, and return them to the soup, and boil for half an hour. Mix a little butter and flour with the livers, and stir them into the soup to thicken it. Strain the soup, return it to the saucepan with the pieces of pigeon ; boil very gently for ten minutes, skimming if required, and serve in a tureen, very hot. OX-TAIL 2 ox tails. 5 pints water or stock. 3 oz. butter or dripping. 2 oz. flour. 1 blade of mace. SOUP. 1 onion sliced. h carrot, i turnip. 24 peppercorns. Separate the tails at the joints, and dust them with flour. Melt the butter in a saucepan, and brown the pieces of tail with the sliced onion. Pour over the stock or water, lot it boil and skim thoroughly ; add the vegetables and condiments, and let the soup boil till the meat is tender, but not till it comes from the bones. Strain the soup ; reserve the pieces of tail. Remove all fat from the soup, and return it to the saucepan, with the ketchup ; boil for live minutes and skim thoroughly. Add the pieces of tail, and serve them in the soup, very hot. HARE SOUP. 1 fresh hare. 1 oz. arrowroot. 3 quarts water. 1 sprig of parsley. 1 sprig of thyme.