BEEF SOUP.Take the hind shin of beef, cut off all the flesh off the leg-bone,which must be taken away entirely, or the soup will be greasy. Wash themeat clean and lay it in a pot, sprinkle over it one smalltable-spoonful of pounded black pepper, and two of salt; three onionsthe size of a hen's egg, cut small, six small carrots scraped and cutup, two small turnips pared and cut into dice; pour on three quarts ofwater, cover the pot close, and keep it gently and steadily boiling fivehours, which will leave about three pints of clear soup; do not let thepot boil over, but take off the scum carefully, as it rises. When it hasboiled four hours, put in a small bundle of thyme and parsley, and apint of celery cut small, or a tea-spoonful of celery seed pounded.These latter ingredients would lose their delicate flavour if boiled toomuch. Just before you take it up, brown it in the following manner: puta small table-spoonful of nice brown sugar into an iron skillet, set iton the fire and stir it till it melts and looks very dark, pour into ita ladle full of the soup, a little at a time; stirring it all the while.Strain this browning and mix it well with the soup; take out the bundleof thyme and parsley, put the nicest pieces of meat in your tureen, andpour on the soup and vegetables; put in some toasted bread cut in dice,and serve it up.