These latter ingredients would lose their delicate flavour if boiled too
much. Just before you take it up, brown it in the following manner: put
a small table-spoonful of nice brown sugar into an iron skillet, set it
on the fire and stir it till it melts and looks very dark, pour into it
a ladle full of the soup, a little at a time; stirring it all the while.
Strain this browning and mix it well with the soup; take out the bundle
of thyme and parsley, put the nicest pieces of meat in your tureen, and
pour on the soup and vegetables; put in some toasted bread cut in dice,
and serve it up.

* * * * *

GRAVY SOUP.

Get eight pounds of coarse lean beef--wash it clean and lay it in your
pot, put in the same ingredients as for the shin soup, with the same
quantity of water, and follow the process directed for that. Strain the
soup through a sieve, and serve it up clear, with nothing more than
toasted bread in it; two table-spoonsful of mushroom catsup will add a
fine flavour to the soup.

* * * * *

SOUP WITH BOUILLI.

Take the nicest part of the thick brisket of beef, about eight pounds,
put it into a pot with every thing directed for the other soup; make it
exactly in the same way, only put it on an hour sooner, that you may
have time to prepare the bouilli; after it has boiled five hours, take
out the beef, cover up the soup and set it near the fire that it may