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Another Method for Making Economical Soup


In households where large joints of salt beef, or pork, are cooked almost daily for the family, the liquor in which they have been boiled should be saved, all grease removed therefrom, and put into the copper with a plentiful supply of carrots, parsnips, celery, and onions, all cut in small pieces, the whole boiled and well skimmed till the vegetables are done; the soup is then to be thickened with either oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground allspice, and stirred continuously until it boils up again; it must then be skimmed, and the best pieces of meat selected from the stock-pot should be kept in careful reserve, to be added to the soup, and allowed to boil therein for half an hour longer.


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A Plain Cookery Book for the Working Classes (1852).

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