2 pounds lean beef |
1 small green pepper, chopped |
Select beef shank, or neck, or some other inexpensive cut. Cut the meat into small pieces, cover with water, and simmer for 2½ to 3 hours. This makes about 1 pint of well-flavored broth. Then add all the other ingredients except the vinegar, salt, and pepper. Simmer for half an hour. Strain through a thick layer of cheesecloth, add the vinegar, tarragon preferred, and season to taste. Reheat and serve piping hot. If desired, place chopped parsley or a thin slice of lemon in each cup of bouillon.
Breast of lamb |
1 turnip, diced |
Select a lamb breast that includes the foreshank. Remove the fat. Crack the bones. Put the lean meat and bones on to cook in water to cover. Add the onion. Soak the barley for an hour in cold water, then add to the soup. Cook the soup for 1½ hours after adding the barley. Remove the meat and bones, being careful to take out bone splinters. There should be 3 to 4 cups of broth. Let the broth cool long enough for the fat to harden so it can be skimmed off. Meanwhile chop the cooked meat. Reheat the skimmed soup and add the turnip and carrot and cook until they are tender. Add to cup or more of the chopped meat. Season the soup with salt and pepper and serve piping hot.
Instead of breast of lamb, the bones from 3 or 4 lamb shoulders may be used to make this quantity of soup.
1 large soup bone |
2 raw potatoes, diced |
Simmer a beef bone or knuckle of veal in water to cover for 3 to 4 hours. Pour off the broth, skim the fat from it, and strain through cheesecloth. This should make about 3 pints of well flavored broth. To the broth add the onion, bay leaf, celery, savory, and red pepper and simmer for about an hour. Then add the potatoes and cook until tender. Add the tripe, and season with salt and pepper. Serve hot with chopped parsley on top.
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