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1036
Enquire within upon everything
·
Robert Kemp Philp
456
1210.
Clear
Gravy
Soup
This
may
be
made
from
shin
of
beef,
which
should
not
be
large
or
coarse.
The
meat
will
be
found
serviceable
for
the
table.
From
ten
pounds
of
the
meat
let
the
butcher
cut
off
five
or
six
from
the
thick
fleshy
part,
and
again
divide
the
knuckle,
that
the
whole
may
lie
compactly
in
the
vessel
in
which
it
is
to
be
stewed.
Pour
in
three
quarts
of
cold
water,
and
when
it
has
been
brought
slowly
to
boil,
and
been
well
skimmed,
throw
in
an
ounce
and
a
half
of
salt,
half
a
large
teaspoonful
of
peppercorns,
eight
cloves,
two
blades
of
mace,
a
faggot
of
savoury
herbs,
a
couple
of
small
carrots,
and
the
heart
of
a
root
of
celery;
to
these
add
a
mild
onion
or
not,
at
choice.
When
the
whole
has
stewed
very
softly
for
four
hours,
probe
the
large
bit
of
beef,
and,
if
quite
tender,
lift
it
out
for
table;
let
the
soup
he
simmered
from
two
to
three
hours
longer,
and
then
strain
it
through
a
fine
sieve,
into
a
clean
pan.
When
it
is
perfectly
cold,
clear
off
every
particle
of
fat:
heat
a
couple
of
quarts;
stir
in,
when
it
boils,
half
an
ounce
of
sugar,
a
small
tablespoonful
of
good
soy,
and
twice
as
much
of
Harvey's
sauce,
or,
instead
of
this,
of
clear
and
fine
mushroom
ketchup.
If
carefully
made,
the
soup
will
be
perfectly
transparent,
and
of
good
colour
and
flavour.
A
thick
slice
of
ham
will
improve
it,
and
a
pound
or
so
of
the
neck
of
beef
with
an
additional
pint
of
water,
will
likewise
enrich
its
quality.
A
small
quantity
of
good
broth
may
be
made
of
the
fragments
of
the
whole,
boiled
down
with
a
few
fresh
vegetables.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
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Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
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