Boil
gently at least one hour; then add one saltspoonful each of pepper,
curry-powder, and clove. If the stock has been salted properly, no more
will be needed; but tasting is essential to secure just the right flavors.
Boil a few minutes longer, and serve without straining.
This is an especially savory and hearty soup, and the combinations of
vegetables may be varied indefinitely. A cup of chopped celery is an
exceedingly nice addition, or, if this is not to be had, a teaspoonful of
celery salt, or a saltspoonful of celery-seed. A lemon may also be sliced
thin, and added at the last. Where tomatoes are used, a little sugar is
always an improvement; in this case an even tablespoonful being
sufficient. If a thicker broth is desired, one heaped tablespoonful of
corn-starch or flour may be first dissolved in a little cold water; then a
cup of the hot broth gradually mixed with it, and the whole added to the
soup and boiled for five minutes.
CLEAR OR AMBER SOUP.
This soup needs careful attention. It may be made of beef alone, but, if
desired very rich for a special dinner, requires the addition of either a
chicken or a knuckle of veal. Allow, then, for the best soup, a
soup-bone,--the shin of beef being most desirable,--weighing from two to
three pounds; a chicken; a slice of fat ham; two onions, each stuck with
three cloves; one small carrot and parsnip; one stalk of celery; one
tablespoonful of salt; half a saltspoonful of pepper; and four quarts of
cold water.
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