fresh as possible. The older and drier the onion, the stronger its flavour.
Plain Stock.
Having read the foregoing directions, get a leg or shin of beef, break it in two or three places, wash it, and cut some nice pieces to eat. Cover with water, and boil it slowly. If you wish it to be very good, add an old fowl, rabbit, any trimmings of meat, or gizzards of poultry, or bones, but mind that whatever it be, it is quite fresh; take care that you take off the first scum as it rises, then put in salt, and a large carrot, a head of celery, two turnips, and two onions. Simmer this so gently as not to waste the liquor, from four to five hours, then strain as directed.—Rabbits are excellent in making stock. More onions may be used than I have given directions for in this receipt; indeed, where their flavour is not objected to, it is scarcely possible to use too many, for nothing enriches soup and gravy so much. The meat of shin of beef is excellent for your family dinner; before what is cut into smallish pieces are cooked too much, take them out and keep hot to serve with a little of the soup poured over, as sauce. Serve pickles.
Soup and Bouilli.
About 5 lbs. of fresh, juicy rump, or flank of beef, four quarts of water, let it come slowly to a boil, put in a heaped table-spoonful of salt, taking off all the scum carefully; put in three carrots, four turnips, two leeks, one head of celery, three onions (one burnt), three cloves in each, a small bunch of herbs; this should boil very gently five hours. All the vegetables cut or sliced. Some persons like a small cabbage cut up in this. Serve the bouilli garnished with the vegetables; put slices of bread in your tureen and pour the soup over, without straining. Tomata sauce is good with bouilli.
Good Plain Stock.
7 lbs. of knuckle of veal cut in pieces, five inches in diameter, also ¾ lb. of lean ham, cut in dice, put ¼ lb. of butter into a stew-pan, turn it round, then put in the meat, two
