CONSUME ROYAL.
Scrape and chop up finely half a pound of beef. Cioan and chop up a smill carrot, a turnip, and a small onion. Have three p'Jita o* nicely flavoured stock, which has been allowed to grow cold and all fat most carefully rsmoved ; place stock, meat, and veyetablea in a copper stewpan, stir all together over the fire till just on the boiling point, then take out the whisk and let the soup boil up well ; it saould be clear by then. Take a cleaa thick cloth, pour boiling water through it to wash and warm it thoroughly. Place this over a soup stand, or large basin Pour the contents of the pan gently on to the cloth, let it run. through slowly twice, place in a clean stewpan, add a nice seasoning of pepper and salt and if necessary colour slightly. Have some nice custard ready for the soupj cut it into small squares, set in the tureen and pour the boiling soup over.
Silver rases can be k«p* bright by applying to them & {friii coatiAgf of oollodifttt made very thin with alcohol.
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Bibliographic details
Bruce Herald, Volume XXXIX, Issue 97, 16 December 1902, Page 7
Word Count
186CONSUME ROYAL. Bruce Herald, Volume XXXIX, Issue 97, 16 December 1902, Page 7
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