Giblet Soup

Feet, neck, pinions, and giblets of three chickens, or of two ducks or two geese. 1 1/2 lb. veal. \ lb. ham. 3 qts. water.

Crack the bones into small pieces, and cut the meat into strips. Put all together with the giblets over the fire, with a bunch of sweet herbs and a pinch of allspice. Stew slowly for two hours. Take out the giblets and set them aside in a pan where they will keep warm. Take up a teacupful of the hot soup and stir into this a large tablespoonful of flour which has been wet with cold water and rubbed to a smooth paste; then, two tablespoonfuls of butter. Return to the pot and boil for fifteen minutes; season at the last with a glass of brown sherry and a tablespoonful of tomato or walnut catsup. A little Worcestershire sauce is an improvement. Finally, chop and add the giblets, and boil up once.

Brown Gravy Soup

3 lbs. beef.

1 carrot.

1 turnip.

1 head of celery.

6 onions, if small button onions - one, if large.

3 1/2 qts. water.

Have ready some nice dripping in a frying-pan. Slice the onions and fry them brown. Take them out and set them by in a covered pan to keep warm. Cut the beef into bits an inch long and half an inch thick, and fry them brown also, turning frequently lest they should burn. Chop the vegetables and put them with the meat and onions into a covered pot. Pour on the water and let all stew together for two hours. Then throw in salt and pepper and boil one hour longer, skimming very carefully. Strain ; put back over the fire; boil up once more to make the liquid perfectly clear, skim, and add a handful of vermicelli that has been boiled separately and drained dry. The safest plan is to put in the vermicelli after the soup is poured into the tureen. Do not stir before it goes to table. The contents of the tureen should be clear as amber. Some add half a glass of pale Sherry. This is a fine show soup, and very popular.

Veal And Sago Soup

2 1/2 lbs. veal chopped fine.

1/4 lb. pearl sago.

1 pt. milk.

4 eggs.

3 qts. water.

Put on the veal and water, and boil slowly until the liquid is reduced to about one-half the original quantity. Strain out the shreds of meat, and put the soup again over the fire. Meanwhile the sago should be washed in several waters, and soaked half an hour in warm water enough to cover it Stir it into the strained broth and boil - stirring very often to prevent lumping or scorching - half an hour more. Heat the milk almost to boiling; beat the yolks of the eggs very light; mix with the milk gradually, as in making boiled custard, and pour - stirring all the while - into the soup. Season with pepper and salt; boil up once to cook the eggs, and serve. Should the liquid be too thick after putting in the eggs, replenish with boiling water It should be about the consistency of hot custard.

This soup is very good, if chicken broth be substituted for the veal. It is very strengthening to invalids, and especially beneficial to those suffering from colds and pulmonary affections.