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1036
Enquire within upon everything
·
Robert Kemp Philp
457
1211.
Beef
Glaze.
Beef
glaze,
or
portable
soup,
is
simply
the
essence
of
beef
condensed
by
evaporation.
It
may
be
put
into
pots,
like
potted
meats,
or
into
skins,
as
sausages,
and
will
keep
for
many
months.
If
further
dried
in
cakes
or
lozenges,
by
being
laid
on
pans
or
dishes,
and
frequently
turned,
it
will
keep
for
years,
and
supply
soup
at
any
moment.
1212.
Vermicelli
Soup.
To
three
quarts
of
gravy
soup,
or
stock,
add
six
ounces
of
vermicelli.
Simmer
for
half
an
hour;
stir
frequently.
1213.
Vegetable
Soup.
Peel
and
cut
into
very
small
pieces
three
onions,
three
turnips,
one
carrot,
and
four
potatoes,
put
them
into
a
stewpan
with
a
quarter
of
a
pound
of
butter,
the
same
of
lean
ham,
and
a
bunch
of
parsley,
pass
them
ten
minutes
over
a
sharp
fire;
then
add
a
large
spoonful
of
flour,
mix
well
in,
moisten
with
two
quarts
of
broth,
and
a
pint
of
boiling
milk;
boil
up,
keeping
it
stirred;
season
with
a
little
salt
and
sugar,
and
run
it
through
a
hair
sieve;
put
it
into
another
stewpan,
boil
again,
skim,
and
serve
with
fried
bread
in
it.
1214.
Asparagus
Soup.
Two
quarts
of
good
beef
or
veal
stock,
four
onions,
two
or
three
turnips,
some
sweet
herbs,
and
the
white
parts
of
a
hundred
young
asparagus,--if
old,
half
that
quantity,--and
let
them
simmer
till
fit
to
be
rubbed
through
a
tammy;
strain
and
season
it;
have
ready
the
boiled
green
tops
of
the
asparagus,
and
add
them
to
the
soup.
Marker
Marker
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Fine white-out
Circle
Paint
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Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
