Portable Soup Recipe

Take beef or veal soup, and let it get perfectly cold, then skim off

every particle of the grease. Set it on the fire, and let it boil till

of a thick glutinous consistence. Care should be taken that it does not

burn. Season it highly with salt, pepper, cloves and mace--add a little

wine or brandy, and then turn it on to earthen platters. It should not

be more than a quarter of an inch in thickness. Let it remain until

cold, then cut it in pieces three inches square, set them in the sun to

dry, turning them frequently. When perfectly dry, put them in an earthen

or tin vessel, having a layer of white paper between each layer. These,

if the directions are strictly attended to, will keep good a long time.

Whenever you wish to make a soup of them, nothing more is necessary,

than to put a quart of water to one of the cakes, and heat it very hot.

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