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Beef Soup

A good soup can be made of the bones and "odds and ends" of the roast, with the usual vegetables and seasonings, but the soup will be better if a little fresh soup meat, or perhaps end pieces from the steak or new roast, be used as well. Put all the meat into a soup-kettle together with a sliced onion, carrot, and a small portion of Russia turnip, some stalks of celery, two or three sprigs of parsley, six cloves, six peppercorns, a bay leaf, and one teaspoonful of salt. Barely cover with cold water and allow it to stand awhile before putting on the stove. Let cook slowly for four or five hours.

Strain and set aside in a cold place for use next day. Remove the fat, season to taste, and serve clear, or with diced vegetables which have been first cooked in water and added to the soup ten minutes before serving. Do not serve this soup the same day in which it is cooked, for it will have a greasy appearance and taste.

Deviled Marrow on Crackers When the marrow is not wanted in the soup, it can be served on crisp crackers for lunch, and makes a nutritious dish. Scrape the marrow-bones, wash them well, and cover top and bottom with paste made of flour and water. Tie in clean cheesecloth, and boil for three-quarters of an hour. Remove cloth and paste, and take marrow out from bones. Season highly with paprika. Serve on crisp crackers.

Beef Croquettes Made from Soup Meat Chop the meat very fine. Season highly with salt, pepper, and celery salt. Add a little grated nutmeg if desired. To two cups of the chopped meat add one beaten egg, and moisten with enough thick tomato sauce (see page 71) to shape into croquettes. Roll in egg and crumbs, and fry in deep fat. Serve with the remainder of the tomato sauce re-heated and thinned.

Soup meat, I lb.

Stock, I cup