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Consomme Royale

Have four pounds of shin beef cut into small pieces. Wash it and place it in a kettle with four quarts of cold water, and set the kettle over the fire. Cut into fine pieces one carrot, one turnip, two small onions, four sprigs of parsley and two stalks of celery. Fry them brown in butter. When the juices are drawn from the meat, add the vegetables, four teaspoons of salt, one saltspoon of white pepper and four teaspoons of mixed herbs (sage, summer savory, marjoram, bay leaves and thyme), tied up in a bit of muslin with eight cloves and eight allspices. Let the water boil, then set the kettle where it will simmer for six or seven hours. Strain through a cloth into a stone jar and let it stand for twenty-four hours. When ready to serve, remove the cake of fat from the top, heat two quarts of the consomme, color with a little caramel and flavor with lemon juice and sherry.

Beat two eggs with a spoon, add two tablespoons of milk, one-fourth teaspoon of salt and a dash of white pepper. Turn this into a buttered cup and place it in the oven in a pan of warm water. Let it bake until firm in the center when tried with a knife-from five to ten minutes. Cool, cut into small fancy shapes, place in the tureen and pour the boiling soup over the pieces. Serve at once with saltine crackers buttered and browned lightly. To save time in preparation, canned consomme or soup made from beef extract may be used, but it will not have the flavor of the homemade soup stock. Annabel Lee.