GRAVY SOUP.Get eight pounds of coarse lean beef--wash it clean and lay it in yourpot, put in the same ingredients as for the shin soup, with the samequantity of water, and follow the process directed for that. Strain thesoup through a sieve, and serve it up clear, with nothing more thantoasted bread in it; two table-spoonsful of mushroom catsup will add afine flavour to the soup.