The National Cook Book

All soups are better to be made with fresh uncooked meat, as that which has been cooked once has lost much of its flavor and nearly all its juices. It is therefore better economy to hash or spice your cold meat, and buy fresh for soup.

Soup should not boil very hard, as that has a tendency to toughen the meat.

Fat meat is not so proper nor healthy for soup as the leaner parts of the finest meat. The fat does not impart much flavor, and is not palatable.

Soup may be kept till the next day; before it is heated over again, skim off the cake of fat which congeals on the top. It is often preferred one day old to the day it is cooked.

Crack the bone of a shin of beef, and put it on to boil in one quart of water to every pound of meat, and a large tea spoonful of salt to each quart of water. Let it boil two hours, and skim it well. Then add four turnips pared and cut in quarters, four onions pared and sliced, two carrots scraped and cut in slices, one root of celery cut in small pieces, and one bunch of sweet herbs; which should be washed and tied with a thread, as they are to be taken out when the soup is served. When the vegetables are tender, take out the meat, strain off the soup and return it to the pot again, thicken it with a little flour mixed with water; then add some parsley finely chopped, with more salt and pepper to the taste, and some dumplings, made of a tea spoonful of butter to two of flour, moistened with a little water or milk. Drop these dumplings into the boiling soup; let them boil five minutes and serve them with the soup in the tureen. Noodles may be substituted for the dumplings.