keep hot. Take the skin off the beef, have the yelk of an egg well
beaten, dip a feather in it and wash the top of your beef, sprinkle over
it the crumb of stale bread finely grated, put it in a Dutch oven
previously heated, put the top on with coals enough to brown, but not
burn the beef; let it stand nearly an hour, and prepare your gravy
thus:--Take a sufficient quantity of soup and the vegetables boiled in
it; add to it a table-spoonful of red wine, and two of mushroom catsup,
thicken with a little bit of butter and a little brown flour; make it
very hot, pour it in your dish, and put the beef on it. Garnish it with
green pickle, cut in thin slices, serve up the soup in a tureen with
bits of toasted bread.

* * * * *

VEAL SOUP.

Put into a pot three quarts of water, three onions cut small, one
spoonful of black pepper pounded, and two of salt, with two or three
slices of lean ham; let it boil steadily two hours; skim it
occasionally, then put into it a shin of veal, let it boil two hours
longer; take out the slices of ham, and skim off the grease if any
should rise, take a gill of good cream, mix with it two table-spoonsful
of flour very nicely, and the yelks of two eggs beaten well, strain this
mixture, and add some chopped parsley; pour some soup on by degrees,
stir it well, and pour it into the pot, continuing to stir until it has
boiled two or three minutes to take off the raw taste of the eggs. If
the cream be not perfectly sweet, and the eggs quite new, the thickening
will curdle in the soup. For a change you may put a dozen ripe tomatos
in, first taking off their skins, by letting them stand a few minutes in
hot water, when they may be easily peeled. When made in this way you