Beef Or Black Soup Recipe

The shank of beef is the best part for soup--cold roast beef bones, and

beef steak, make very good soup. Boil the shank four or five hours in

water, enough to cover it. Half an hour before the soup is put on the

table, take up the meat, thicken the soup with scorched flour, mixed

with cold water, season it with salt, pepper, cloves, mace, a little

walnut, or tomato catsup improves it, put in sweet herbs or herb spirit

if you like. Some cooks boil onions in the soup, but as they are very

disagreeable to many persons, it is better to boil and serve them up in

a dish by themselves. Make force meat balls of part of the beef and

pork, season them with mace, cloves, pepper, and salt, and boil them in

the soup fifteen minutes.

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