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GRAVY, BROWN, SOUP (made from fresh meat)

Take half a pound of lean ham, two pounds of the shin of beef, and two pounds of veal. Cut the meat from the bones, break the latter into small pieces, and, if there be any marrow, lay it at the bottom of a deep saucepan. If there be no marrow, use a quarter of a pound of butter. Put in the meat (which should be cut up) and bones, cover closely, and place the saucepan on the fire. When well browned on one side, turn the meat over on the other, and take care it does not burn. When the meat is thoroughly browned, add a pint of cold water to draw out the juice. In a quarter of an hour add three quarts of boiling water, with two carrots, one turnip, three or four onions, all sliced, a head of celery, or a salt-spoonful of pounded celeryseed, tied in muslin, a bunch of sweet herbs, and a dozen peppercorns. Bring the soup to a boil, remove the scum carefully as it rises, and add two tea-spoonfuls of salt, which will assist it in rising. When well skimmed, draw the saucepan to the side of the fire, and let its contents simmer gently, but continuously, for four hours. Take it off, and strain the soup through a jelly-bag. Let it stand until the next day. Lift the fat off the top in a cake, and, when pouring the soup off to warm, be careful not to disturb the sediment. Strain it again, if necessary; but if the directions have been followed, the soup will be clear and bright, with a brown tinge. It will keep better if vegetables are not boiled with it until it is about to be used. This soup forms the basis of all other kinds. If through any mischance it should not be clear, see directions for CLARIFYING GRAVY. It is better made the day before it is wanted, so that the fat can be entirely removed. Probable cost, 1s. 4d. per quart. Sufficient for three quarts of soup.